My CSA provided parsnips last week, but only a few, so I added some carrots to make up the vegetables. I also had a few, sad leeks hanging around, so in the pot they went, along with the duck broth from the Chinese restaurant-- I love soup. The duck broth added a little taste of star anise, which went well with the veggies, which melded into a smooth, rich, creamy soup. I skipped the cream and garnished with a splash of hot sauce (Cholula) instead. This was a perfect lunch with a turkey sandwich.