Gingered Parsnip Bisque - cooking recipe

Ingredients

3 tablespoons butter
2 1/2 cups chopped leeks
1/2 cup chopped parsley
3 tablespoons minced peeled fresh ginger
2 large shallots, minced
1/8 teaspoon cayenne pepper
4 1/2 cups reduced-sodium chicken broth
1 1/2 lbs peeled parsnips, chopped coarsely (4 cups)
2 cups half-and-half

Preparation

Melt butter in heavy pot over medium heat.
Add next 5 ingredients and saute until vegetables are tender, about 5 minutes.
Stir in broth and parsnips; bring to boil.
Reduce heat to medium low and simmer until parsnips are tender, about 20 minutes.
Cool slightly.
Working in batches, puree soup in blender until smooth.
Strain into another large pot; discard solids in stainer.
Whisk in half and half.
Simmer soup over medium heat until heated through, about 10 minutes.
Season soup with salt and pepper to taste.