creamy parsnip with ginger soup

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 1/2 pounds peeled parsnips , cut into 1-inch chunks
• 1 large onion, cut into large dice
• 1 tablespoon butter
• 1 pinch sugar
• 3 large garlic cloves, thickly sliced
• 1 teaspoon ground ginger
• 1/4 teaspoon cardamom
• 1/4 teaspoon allspice
• 1/8 teaspoon cayenne pepper
• 3 cups chicken broth, homemade or from a carton or can
• 1 1/2 cups half-and-half (or whole milk)
• salt and freshly ground pepper, to taste
• garnish: sauteed hazelnuts and dried cranberries*

Recipe

• heat oil over medium-high heat in a large, deep saute pan until shimmering.
• add parsnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
• reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• add ginger, cardamom, allspice and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• add broth; bring to a simmer over medium-high heat. reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes.
• using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (if using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. drape the blender canister with a kitchen towel. to 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. taste, and add salt and pepper if needed. heat through, ladle into bowls, garnish and serve.