Cream Of Parsnip Soup

1. 1

   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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.