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.