Gingered Parsnip Bisque

• 3 tablespoons butter
• 2 1/2 cups chopped leeks (about 2 large; white and pale green parts only)
• 1/2 cup chopped celery
• 3 tablespoons minced peeled fresh ginger
• 2 large shallots, minced
• 1/8 teaspoon cayenne pepper
• 4 1/2 cups canned low-salt chicken broth
• 1 1/2 pounds parsnips, peeled, coarsely chopped (about 4 cups)
• 2 cups half and half

1. Melt butter in heavy large pot over medium heat.
2. Add next 5 ingredients and saute until vegetables are tender, about 5 minutes.
3. Stir in broth and parsnips; bring to boil.
4. Reduce heat to medium-low and simmer until parsnips are tender, about 20 minutes.
5. Cool slightly.
6. Working in batches, puree soup in blender until smooth.
7. Strain into another large pot; discard solids in strainer.
8. Whisk in half and half.
9. (Can be made 1 day ahead.
10. Cover; chill.)
11. Simmer soup over medium heat until heated through, about 10 minutes.
12. Season soup with salt and pepper.

butter, leeks, celery, fresh ginger, shallots, cayenne pepper, chicken broth, parsnips

Taken from www.epicurious.com/recipes/food/views/gingered-parsnip-bisque-104695 (may not work)