Creamy Ginger-Parsnip Soup
- 2 pounds parsnips
- 1 sweet potato
- 1 chopped onion
- 1 (2-inch) piece peeled fresh ginger
- 1 quart chicken broth
- 1 cup heavy cream
- 1/2 teaspoon kosher salt
- 1 cup chopped toasted walnuts
- 1/4 cup minced chives
- Peel 2 lb. parsnips and 1 sweet potato and cut into 1-inch pieces. Bring parsnips, sweet potato, 1 chopped onion, 1 (2-inch) piece peeled fresh ginger and 1 quart chicken broth to a boil. Simmer for 25 minutes. Blend half of mixture with 1 cup heavy cream. Transfer to a bowl. Blend remaining mixture with 1 cup water. In a saucepan, combine pureed mixtures; stir in 1/2 cup water and 1/2 tsp. kosher salt. Season with black pepper; warm over medium heat. Sprinkle with 1 cup chopped toasted walnuts and 1/4 cup minced chives.
parsnips, sweet potato, onion, fresh ginger, chicken broth, heavy cream, kosher salt, walnuts, chives
Taken from www.myrecipes.com/recipe/creamy-ginger-parsnip-soup (may not work)