Cream of Parsnip Soup


This recipe came to me by way of long time member Margi Swett who said it was wonderful. This one has been modified from a Canyon Ranch recipe created for Epicurious. Serves 8.

2 teaspoons unsalted butter
3/4 cup minced onion, plus 1-2 cloves garlic
3/4 cup white wine
3 1/2 cups peeled, chopped parsnips (about 9 small)
5 cups chicken stock
3/4 teaspoon white balsamic vinegar
3/4 teaspoon salt
Pinch pepper
3/4 cup half-and-half (or half milk, half Creme Fraiche)

In wide saucepan over medium-low heat, melt butter. Add onion and garlic 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, 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 purée the soup (or cool slightly and purée in batches in standing blender, transferring purée to clean saucepan). Whisk in half-and-half (or milk/creme fraiche). Set over low heat and rewarm until steaming. Serve 3/4 cup portions in soup bowls.

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