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Kosher Soups



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Cream of Parsnip Soup PDF Print E-mail

KosherEye.com

parsnip soup

Adapted from Canyon Ranch

Ingredients:

2 teaspoons unsalted butter
1 cup diced shallots (about 3)
1/4 cup diced onion
3/4 cup white wine
1/2 cups peeled, chopped parsnips (about 9 small)
5 cups vegetable stock
3/4 teaspoon white balsamic vinegar
3/4 teaspoon salt (or less, according to taste)
Pinch pepper
3/4 cup half-and-half

Directions:

In wide saucepan over medium-low heat, melt butter. Add shallots and onion and saut

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