Ginger-Parsnip Soup With Bacon-Parmesan Crisps

• 1 small sweet onion, chopped
• 2 celery ribs, chopped
• 1 tablespoon olive oil
• 1 tablespoon grated fresh ginger
• 2 tablespoons maple syrup
• 1 (32-oz.) container chicken broth
• 1 pound parsnips, peeled and chopped
• 1/2 cup half-and-half
• Salt to taste

1. Saute first 2 ingredients in hot oil in a Dutch oven over medium heat 5 to 6 minutes or until tender. Stir in ginger and maple syrup, and saute 1 minute. Stir in broth and parsnips; cover and bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 18 to 20 minutes or until parsnips are tender. Remove from heat, and let cool 10 minutes.
2. Process parsnip mixture with a hand-held blender 1 minute or until smooth. Stir in half-and-half; cook over low heat 2 to 4 minutes or until thoroughly heated. Season with salt to taste. Serve with Bacon-Parmesan Crisps.

sweet onion, celery, olive oil, ginger, maple syrup, chicken broth, parsnips, salt

Taken from www.myrecipes.com/recipe/ginger-parsnip-soup-with-bacon-parmesan-crisps (may not work)