Canyon Ranch Blog

Cream of Parsnip Soup

Nutrition Information (per serving)

3 g
143 mg
19 g
5 g
4 g
21 mg
8 (¾ cup ea.)

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 tsp sea salt
Pinch freshly ground black pepper
¾ tsp white balsamic vinegar
¾ cup half and half

  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.
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