Roasted Parsnip Soup with Parmesan

Recipe Date:
September 6, 2013
Serving Size:
4
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 2 tsps olive oil
  • 1 cup diced shallots
  • 1/4 cup white wine (and one for the chef, too!)
  • 2 cloves of crushed garlic
  • 3 1/2 cups peeled chopped parsnips
  • 5 cups chicken stock (see chef's notes below)
  • 3/4 tsp white balsamic vinegar
  • 3/4 tsp salt
  • pinch pepper
  • 3/4 cup half and half
  • parmesan and parsley to garnish
Directions

Preheat oven to 400

In a medium bowl, mix shallots parsnips and olive oil. Pour onto cookie sheet and bake until golden brown and tender. Puree shallot/parsnip mix in a food processor. In a medium sauce pan add wine, parsnip puree, garlic, chicken broth, salt and pepper. Stir well and bring to boil. Reduce heat to medium-low and simmer for about 30 minutes, stirring every 10 minutes. Remove from heat. Whisk in half-and-half and vinegar. Set over low heat and rewarm until steaming. Serve 3/4 cup portions in soup bowls and garish with parmesan and parsley. 

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