2 Tbsp olive oil
4 leeks sliced into ½ rounds, wash well to remove grit
4 parsnips, peeled and roughly chopped
2 tsps chopped fresh ginger root
1-1/2 cups dry white wine
5 cups vegetable stock
salt and pepper
paprika
In a large pan heat the oil, add leeks and ginger and cook until leeks start to soften (3-5 minutes). Add parsnips and cook 10 minutes more, giving it a stir now and again. Pour in wine and stock and bring to a boil. Reduce heat and simmer for 30 minutes or until parsnips are tender. Remove from heat, let cool slightly.
Puree in a blender in batches. Pour back into pan and reheat. Season with salt & pepper to taste. Serve with a dusting of paprika.
