PARSNIP, CARROT AND GINGER SOUP

PARSNIP, CARROT AND GINGER SOUP image

Yield 6

Number Of Ingredients 12

2 T extra virgin olive oil
2 onions, coarsely chopped
1# parsnips, peeled and cut into 1" chunks (about 4 large)
12 oz carrots, peeled and cut into 1" chunks (about 4 medium)
2 T fresh ginger peeled and grated
1 1/2 qts chicken stock, preferably homemade, more if needed
1/2 T fresh thyme
1/2 t freshly grated nutmeg
salt and pepper
Optional 1 T sweet vermouth
Sour cream or creme fraiche
Fresh thyme sprigs

Steps:

In a large pot, heat the olive oil and add the onions to the warm oil. Saute the onions until them are soft and translucent. Add the ginger and stir a minute and add the parsnips and carrots. Mix well. Add the stock. Bring to a boil and then allow it to simmer until the vegetables are soft, about 1 hour. Puree the vegetables with the stock adding more if necessary to attain desired consistency. When all the vegetables have been pureed add the thyme and nutmeg to the mixture. Thin the soup with cream or stock as necessary. Reheat to allow flavors to meld. Season with salt and freshly ground black pepper. Place the sour cream or creme fraiche in a squeeze bottle and finish the soup with a squiggle of cream and a sprig of fresh thyme.