Cream of Parsnip Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
145
protein 
3 g
sodium 
143 mg
carbohydrates 
19 g
fat 
5 g
fiber  
4 g
cholesterol 
21 mg
Servings 
8 (¾ cup ea.)
Ingredients 

1 cup diced shallots
¼ cup diced onion
2 tsp unsalted butter
¾ cup white wine
3½ cups peeled and chopped parsnips
5 cups chicken stock
¾ tspsea salt
Pinch freshly ground black pepper
¾ tsp white balsamic vinegar
¾ cup half and half

Instructions 
  1. In a large saucepan, sauté shallots and onions in butter until translucent.
  2. Add wine and bring to a boil. Turn heat to medium-low and simmer until wine is reduced by half.
  3. Add parsnips and chicken stock and bring to a boil. Add salt, pepper and vinegar. Reduce heat and simmer for 40 minutes, or until mixture is creamy. Remove from heat and add half and half.