(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



  Carolynís Easy Lemon Ice Cream Desserts
  Haitian Coleslaw Side Dishes
  Spinach Ranch Dip Appetizers
  Farfalle with Four Cheeses, Carrots, Peas and Prosciutto Pastas
  Ham, Cheese, and Fruit Wedges Appetizers
  Standing Rib Roast with Winter-Vegetable Crust Beef
Home  |  About Us  |  Restaurants  |  Recipes  |  Facebook  |  Twitter  |  Newsletters  |  Tickets
Articles  |  Videos  |  Employment  |  Links  |  Advertising  |  Contact  |  Privacy  |  Sitemap
    © 2014 eDining.ca Website design by Cossette East