Leek, Parsnip, and Ginger Soup

Phantom photographer with a stone heart!

Spring is here this week and the parsnips are calling us. My souper hubby Eric not only was the photographer, but he dug the parsnips too. Last summer we had a bumper crop of parsnips, so we have lots to dig! They have such a fresh smell to them. The soup we are making is Leek, Parsnip, and Ginger Soup from The Soup Bible/Debra Mayhew. This is a flavorful spring soup with the spiciness of fresh ginger. The leek haystack garnish is interesting looking and the crunchy texture contrasts well with the smoothness of the soap.

Leek, Parsnip, and Ginger Soup

Souper Eric/Souper Sarah

The sweet flavor of the parsnips is excellent in this soup along with the savory flavor of the leeks and ginger that enhance the taste.

INGREDIENTS

Serves 4 to 6

Soup:
2 tablespoons olive oil
2 cups sliced leeks
2 tablespoons peeled and minced ginger root
5 cups roughly chopped parsnips
1 ¼ cups dry white wine
5 cups chicken stock
salt and freshly ground black pepper
fromage blanc
paprika

Leek Haystacks:
1 large leek – cut in 2 inch fine strips
2 tablespoons flour
butter

1 – Heat the oil in a large pan. Add the leeks and ginger and cook slowly for 2 to 3 minutes until the leeks start to become soft.

2 – Add the parsnips and cook for 7 to 8 minutes longer until they begin to become soft.

3 – Pour in the wine and stock and bring to a boil. Lower the heat and simmer for 20 to 30 minutes, or until the parsnips are tender.

4 – Puree with a hand blender until smooth. Season to taste. Reheat slowly until hot.

5 – Place the 2 inch fine leek strips in a bowl, sprinkle the flour over, and toss to coat.

6 – In a pan heat butter and drop small spoonfuls of the floured leeks and cook until golden. Drain on paper towels.

7 - Serve at once, garnish with a swirl of fromage blanc and a light dusting of paprika. Strew the leek haystacks on top of the soup in the center.

Souper hubby Eric digging parsnips

Parsnips in the ground

Enough parsnips for the soup

Slicing the leeks

Sliced leeks and minced ginger root

Chopped parsnips

Cook leeks, ginger and parsnips until they become soft

Making leek haystack garnish

Sautéing the leek haystacks

Golden haystacks

Serve soup with haystack garnish and fromage blanc

with a light dusting of paprika

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I could not find the fromage blanc that was called for with this soup. Here is what Wikipedia had to say – that it is a dairy product, originating from Belgium and the north of France. The name literally means “fresh cheese” or “white cheese” and used in savory dishes. I used sour cream thinned with a little half & half; making a delicate pattern on the soup and I think it tasted great.

This was an easy soup to make and you can see I had Eric doing all the heavy work! Thanks Eric, it was a great afternoon. We both said how much we love parsnips. As Julia Child would say – our body hummed with contentment!!!

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Happy Birthday
Jamie, Mom & Eric

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It was a great week - Mom's 95th birthday along with Eric's and Jamie's - just 30 years differenc with their ages. We had 4 of our 7 families home and spring arrived. What more could you ask for!!!

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The thought for the week-

The future of health care will draw on the wisdom of many traditions.

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Happy souping until we meet again!

Souper Sarah