Ginger Parsnip Soup

adapted from Bon Appetit 2/2001 Note, to make this a lighter, weeknight affair I would use olive oil instead of butter and milk instead of half and half. It's still delicious, if not decadant.

• 2 Tablespoons butter, ghee or olive oil
• 2 cups chopped onions
• 1/2 cup chopped celery
• 2 tablespoons minced peeled fresh ginger
• 1/8 teaspoon cayenne pepper
• 3 cups vegetable or chicken broth
• 3 cups parsnips, peeled and coarsely chopped (about one pound)
• 1 cup half and half or milk

Melt butter in heavy large pot over medium heat. Add next 4 ingredients and saute until vegetables are tender, about 5 minutes. Stir in broth and parsnips; bring to boil. Reduce heat to medium-low and simmer until parsnips are tender, about 20 minutes. Cool slightly. Puree soup (immersible blender or a traditional blender or food processor). Strain into another large pot; discard solids in strainer. (I would skip this step.) Whisk in half and half. Season with salt and pepper.