-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.