(POSTED: April 19, 2006)

Cream of Parsnip Soup

Ingredients
2 teaspoons unsalted butter
1 cup diced shallots (about 3)
1/4 cup diced onion
3/4 cup white wine
3 1/2 cups peeled, chopped parsnips (about 9 small)
5 cups chicken stock (see Chef's notes, below)
3/4 teaspoon white balsamic vinegar
3/4 teaspoon salt
Pinch pepper
3/4 cup half-and-half

Directions

In wide saucepan over medium-low heat, melt butter. Add shallots and onion and saute, stirring, until translucent, about 4 minutes. Add wine, stir well, and bring to boil. Reduce heat to medium-low and simmer until wine is reduced by half, about 10 minutes.

Add parsnips, chicken stock, vinegar, salt, and pepper and bring to boil. Reduce heat and simmer gently, uncovered, until parsnips are completely tender, about 45 minutes. Remove pan from  heat and use  immersion blender to puree the soup (or cool slightly and puree in batches in standing blender, transferring puree to clean saucepan). Whisk in half-and-half. Set over low heat and rewarm until steaming. Serve 3/4 cup portions in soup bowls.  Makes 8 (3/4 cup) servings.

Epicurious Magazine
Recipe developed by the kitchens of Canyon Ranch Spa



  Breakfast Biscuit Bakes Breakfast Choices
  Summer Berries with Triple Sec Sabayon Desserts
  Tropical Pinwheels Cookies and Muffins
  Shrimp in Riesling Dijon Sauce Appetizers
  Chicken with Sauteed Mushrooms and Vanilla Chicken
  Orange-Glazed Pork Chops Pork
Home  |  About Us  |  Restaurants  |  Recipes  |  Facebook  |  Twitter  |  Newsletters  |  Tickets
Articles  |  Videos  |  Employment  |  Links  |  Advertising  |  Contact  |  Privacy  |  Sitemap
    © 2016 eDining.ca Website design by Cossette East