Spicy English Parsnip Soup

Serves 6-7
4-5 cups cleaned and diced parsnips
5 medium shallots, chopped
1 clove garlic, pressed or minced
4 tablespoons butter
1 tablespoon olive oil
2 teaspoons curry
1 teaspoon powdered ginger
6 cups chicken broth
½ cup half & half
Salt and pepper to taste
3 tablespoons minced parsley for garnish

1. Melt the butter with the oil in a large soup pot. Add the parsnips and the shallots and saute them over a medium heat for about 3 minutes.
2. ​Sprinkle the curry and the ginger on the vegetables and toss them all together lightly.
3. Add the chicken broth and bring to a boil. Lower the heat to a simmer, cover and cook for about 30 minutes until the parsnips are very tender.
4. ​Working in batches as needed, puree the vegetables in a blender or processor until thick and creamy.
5. Return the soup to the pot and reheat gently.
6. ​Add the half and half, the salt and pepper and stir well. Do not let the soup return to a boil.
7. Ladle the soup into serving bowls and garnish with the parsley.