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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.