Cream of Parsnip Soup with Ginger

-In medium saucepan combine the following:

1 leek, chopped

2 parsnips, peeled and cubed

1 cup water

-Simmer covered, for 15-20 minutes or until parsnips are tender.

-Puree in blender or food processor and set aside.

-In the same saucepan, melt 2 TBS butter over medium heat.

-Then stir in 2 TBS flour and cook for 1 minute.

-Stir in 1 cup chicken or vegetable stock and cook, stirring, until mixture comes to boil and thickens.

-Add pureed parsnip mixture along with the following:

1½ tsp fresh ginger

¾ cup milk

Sea salt and fresh pepper to taste

-Stir to mix well and heat through.