Roasted Parsnip, Apple And Ginger Soup - cooking recipe

Ingredients

3 large parsnips, peeled and thickly sliced (about 1 1/2 pounds)
2 granny smith apples, peeled, cored and coarsely chopped (about 1 pound)
1 teaspoon fresh ginger, peeled and minced
1 tablespoon olive oil (for coating)
2 tablespoons unsalted butter
1 large leek, white and light green parts only washed carefully and sliced (about 1 pound)
4 stalks celery, finely chopped
1 onion, chopped
1 1/2 lbs potatoes, peeled and cut into 1/2 inch pieces
7 1/2 cups vegetable broth
1/2 cup orange juice
1/2 cup half-and-half
salt & freshly ground black pepper, to taste
10 -12 tablespoons creme fraiche, for garnish (optional)

Preparation

Preheat oven to 350 Fahrenheit.
In a metal roasting pan, combined parsnips, apples and ginger. Add oil, toss to coat and cover with aluminum foil. Cook for 20 minutes.
Stir, then cook uncovered for an additional 20 minutes or until vegetables are lightly browned and tender.
In a large soup pot, melt the butter over medium heat. Add the leek, celery, onion and potatoes. Cook for 4-5 minutes, or until slightly tender.
Add the parsnip mixture, broth and orange juice. Reduce heat to low, cover, and cook for 30 minutes, or until all vegetables are soft.
Transfer to a blender or food processer in batches and process until smooth. (At this point you can refrigerate for up to 24 hours).
Return the puree to the soup pot. Stir in half-and-half and season with salt and pepper. Cook over medium heat to heat through. Ladle soup into bowls and garnish with a tablespoon of creme fraiche.