Love From Scratch Cream of Parsnip Soup
1 cup diced shallots
1/3 cup diced onion
2 tablespoons white wine vinegar
4 cups peeled, chopped parsnips
6 cups chicken stock
3/4 teaspoon salt
1 cup half-and-half
2 tablespoons minced garlic
3 tablespoons butter
In saucepan over medium-low heat, melt butter and shallots and onion and sauté, about 5 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 40-45 minutes. Remove pan from heat and use immersion blender to puree the soup, if using a conventional blender let cool BEFORE blending. Whisk in half-and-half. Set over low heat and rewarm until steaming garnish with green onions or shredded cheese, or crumbled bacon.