Adapted from Canyon Ranch
2 teaspoons unsalted butter
1 cup diced shallots (about 3)
1/4 cup diced onion
3/4 cup white wine
1/2 cups peeled, chopped parsnips (about 9 small)
5 cups vegetable stock
3/4 teaspoon white balsamic vinegar
3/4 teaspoon salt (or less, according to taste)
3/4 cup half-and-half
In wide saucepan over medium-low heat, melt butter. Add shallots and onion and sauté, 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, vegetable 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 purée* the soup (or cool slightly and purée in batches in standing blender, transferring purée to clean saucepan). Whisk in half-and-half. Set over low heat and re-warm until steaming. Serve 3/4 cup portions in soup bowls.
Optional Garnish: For a pretty garnish, top the soup with chopped parsley and roasted parsnips: Simply peel and cut one large parsnip into thick matchsticks, toss with a small amount of olive oil and sea salt, and roast in a preheated oven at 450° until soft and brown, about 20 minutes. ·
Yield: Makes 8 3/4-cup servings
*Take care when puréeing hot liquids. If using a standing blender, cool the liquid slightly before pouring it in, and cover the blender's lid with a kitchen towel to avoid burns from escaping steam. If using an immersion blender, submerge the blender in the liquid before turning it on to avoid splatters.
Recipes: Soups, Parsnip, Dairy, Kosher