Leek, Parsnip And Ginger Soup

Whenever a religious movement has tried to rid the world of paganism, it is the true church that has suffered the most. Foxe’s Book of Martyrs records that most of those slaughtered for their faith throughout church history have been put to death by misguided zealots claiming to represent God. The Inquisition was responsible for the deaths of untold numbers of Christians, killed because they held God’s Word as a higher authority than the teachings of church leaders.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Soups	4	Servings

INGREDIENTS

1	T	Olive oil, may be doubled
8	oz	Leeks, slice into rings
2	T	Minced ginger root
1 1/2	lb	Parsnips, roughly chopped
1/2	c	Dry white wine, such as
		Sauvignon blanc*
5 3/4	c	Vegetable stock, or water
		Salt and pepper, to taste
6	t	Ricotta cheese, part skim
		milk to garnish
		Paprika, to garnish

INSTRUCTIONS

LEEK, PARSNIP AND GINGER SOUP is a flavorful winter warmer with the
added spiciness of fresh ginger. SERVES 4 to 6. *Original recipe used
1-1/4 cups white wine and 6 cups stock. Instead of ricotta,  Prevention
97-Jun and Enola Prudhomme's Pretend or Faux Cream may be  substituted:
process equal parts of cottage cheese and skim milk  until smooth; thin
as needed.  Heat the oil in a large (4-Quart) pan and add the leeks and
ginger.  Cook gently for 2 to 3 minutes, until the leeks start to
soften. Add  the parsnips and cook for 7 to 8 minutes until aromatic.
Pour in the  wine and stock or water and bring to the boil. Reduce the
heat and  simmer for 20 to 30 minutes or until the parsnips are tender.
Puree  in a blender until smooth. Season to taste. Reheat and garnish
with a  swirl of ricotta cheese and a light dusting of paprika. Serve
with a  multi-grain/seed roll or two.  TIPs: Thin ricotta with skim
milk until it is the consistency of  double cream. Drizzle two or three
circles onto the soup. Use a knife  to draw out peaks and paint a moire
pattern. Dust with paprika.  SOURCEs 1-Vegetarian Entertaining (1997)
Matthew Drennan and Annie  Nichols (Lorenz: 185967528X).
2-phannema@wizard.ucr.edu mc-PER  SERVING: 422CAL, 10.1G fat (22.0%
cff). 3-Eat-Lf Mailing List (c)  98-Jan Archive.  INDEX: Soups, Tested,
Vegetarian, Eat-Lf Archive  Recipe by: Vegetarian Entertaining by
Drennan and Nichols  Posted to Digest eat-lf.v097.n020 by KitPATh
<phannema@wizard.ucr.edu> on Jan 19, 1998

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