Parsnip Soup

1 leek, white & some green, finely chopped
1 big fat garlic clove; minced (½ teaspoon)
1 teaspoon minced peeled ginger
1 carrot, diced (about ½ cup)
1 stalk celery, diced (about ½ cup)
1 branch fresh thyme (½ tsp. fresh leaves)
2 Tablespoon unsalted butter or canola oil
¾ lb Parsnips; (about 3), peeled and chopped
2 cups vegetable broth**
¼ teaspoon freshly grated nutmeg

1. In a heavy saucepan saute the leek, the garlic, the ginger, the carrot, the celery and the thyme in the butter over medium heat, stirring, until the leek is softened. Add the parsnips and the broth, bring the liquid to a boil, and simmer the mixture, covered, for 15 minutes, or until the vegetables are very tender. Puree the soup in a blender and return to the pan. Stir in the nutmeg. Add salt and pepper to taste, if you wish.

Makes about 4 cups

**For a creamier, richer soup use milk or half and half in place of the broth.

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