Leek, Parsnip and Ginger Soup

Yield:	4 Servings
Categories:	Soups

1	tb	Olive oil; may be doubled
8	oz	Leeks; slice into rings
2	tb	Minced ginger root
1 1/2	lb	Parsnips; roughly chopped
1/2	c	Dry white wine; such as Sauvignon blanc*
5 3/4	c	Vegetable stock; or water
		Salt and pepper; to taste
6	ts	Ricotta cheese; part skim milk, to garnish
		Paprika; to garnish