Ginger-Parsnip Soup With Bacon-Parmesan Crisps

Ingredients

• 4 servings bacon-parmesan crisps 
• 2 rib celery chopped
• 32 oz chicken broth 
• 1 tablespoon ginger fresh grated
• 0.5 cup half-and-half 
• 2 tablespoons maple syrup 
• 1 tablespoon olive oil 
• 1 pound parsnips peeled chopped
• 4 servings salt to taste
• 1 small onion sweet chopped

Equipment

• dutch oven
• immersion blender

Directions

1. Saut first 2 ingredients in hot oil in a Dutch oven over medium heat 5 to 6 minutes or until tender. Stir in ginger and maple syrup, and saut 1 minute. Stir in broth and parsnips; cover and bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 18 to 20 minutes or until parsnips are tender.
2. Remove from heat, and let cool 10 minutes.
3. Process parsnip mixture with a hand-held blender 1 minute or until smooth. Stir in half-and-half; cook over low heat 2 to 4 minutes or until thoroughly heated. Season with salt to taste.
4. Serve with Bacon-Parmesan Crisps.