Sherried Parsnip Soup with Hazelnut Pesto

• 1 pound parsnips (about 6 medium), peeled and chopped
• 5 large shallots, chopped fine (about 1 cup)
• 3 leeks (white and pale green parts only), trimmed, halved lengthwise, chopped fine, washed well
• 1 celery rib, chopped (about 1/2 cup)
• 5 tablespoons unsalted butter
• 1/4 cup plus 1 tablespoon dry Sherry
• 4 1/2 cups water
• 3 tablespoons heavy cream, or to taste, if desired
• 3/4 cup Hazelnut Pesto
• Garnish: chopped toasted hazelnuts if desired

1. In a 4-quart heavy kettle cook parsnips, shallots, leeks, and celery with salt and pepper to taste in butter over moderately high heat, stirring, until vegetables are browned, about 10 minutes.
2. Add 1/4 cup Sherry and coil until liquid is evaporated.
3. Stir in water and simmer, covered, about 20 minutes, or until vegetables are very soft.
4. Puree mixture in batches in a blender (use caution when blending hot liquids), transferring to a large saucepan.
5. Stir in remaining tablespoon Sherry, cream, and salt and pepper to taste and cook over moderately high heat, stirring occasionally, until heated through.
6. Serve soup topped with a dollop of hazelnut pesto and garnished with a few hazelnuts.

parsnips, shallots, leeks, celery, unsalted butter, sherry, water, heavy cream, hazelnut pesto

Taken from www.epicurious.com/recipes/food/views/sherried-parsnip-soup-with-hazelnut-pesto-14279 (may not work)