Over medium-low heat, melt the butter in a large heavy-bottomed soup pot. Stir in leeks and ginger. Cook, stirring,
for 2 to 3 minutes, until the leeks start to soften. Do not burn - lower heat if necessary and add a minute to the cooking time.
Stir in parsnips and cook for 7 to 8 minutes.
Pour in the wine and stock and bring to a boil. When boiling, immediately reduce
heat so that liquid maintains a strong simmer. Cook, partially covered, for 20 to 30 minutes just until parsnips are soft.
Let soup cool enough to be workable and not burn. Puree in a blender or food processor until smooth. Season with salt and pepper to taste.
Reheat to serve. Put in serving bowl, swirl in the cream and garnish
with paprika. You can mix the cream in at the table if you like, but it is lovely to serve with the swirls showing.
Contributor: Tina Charles
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Happy holiday cooking to all!