(POSTED: April 19, 2006)

Cream of Parsnip Soup

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


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

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