BY ELIZABETH GAWTHROP RIELY

This soup, subtly underscored with ginger, is a great way to use mega parsnips. Don’t worry about the exact amounts of the vegetables.

Makes about 8 cups.

2 tablespoons canola or other vegetable oil

2 large parsnips, scrubbed and coarsely chopped (2 cups or more)

1 large carrot, scrubbed and coarsely chopped (1 cup)

1 large leek, trimmed of roots and green top, split, rinsed and chopped (1½ cups)

1 clove garlic, minced

1 tart apple, peeled, cored and coarsely chopped (1 cup)

4 tablespoons minced gingerroot

4 cups vegetable or chicken stock

About 3 tablespoons lemon juice

Salt and pepper to taste

Parsnip crisps for garnish, if desired (see next recipe)

Put the oil in a large pot, just enough to film the bottom. Add the parsnips, carrot, leek and garlic, and cook over low heat for about 8 minutes, stirring occasionally, without letting the vegetables brown. Add the apple, ginger and lemon juice and cook a few minutes more. Add the stock, cover and bring to a boil. Let the soup simmer until the vegetables are tender, about 30 minutes more.

Purée the soup with an immersion blender or in batches in a food processor. Season with salt and pepper. Taste to see if it needs a little more lemon juice for acidity. You can press the soup through a fine sieve for a silky texture, but this isn’t necessary.

For garnish, deep-fry the parsnips crisps in the following recipe and at the last minute scatter a few on top of each serving for contrast in texture and elegant presentation.