Ingredients

• 2 teaspoons unsalted butter
• 1 cup diced shallots (about 3)
• 1/4 cup diced onion
• 3/4 cup white wine
• 3 1/2 cups peeled, chopped parsnips (about 9 small)
• 5 cups chicken stock (see Chef's notes, below)
• 3/4 teaspoon white balsamic vinegar
• 3/4 teaspoon salt
• Pinch pepper
• 3/4 cup half-and-half

Instructions

1. In wide saucepan over medium-low heat, melt butter. Add shallots and onion and sauté, stirring, until translucent, about 4 minutes. Add wine, stir well, and bring to boil. Reduce heat to medium-low and simmer until wine is reduced by half, about 10 minutes.
2. Add parsnips, chicken stock, vinegar, salt, and pepper and bring to boil. Reduce heat and simmer gently, uncovered, until parsnips are completely tender, about 45 minutes. Remove pan from heat and use immersion blender to purée the soup (or cool slightly and purée in batches in standing blender, transferring purée to clean saucepan). Whisk in half-and-half. Set over low heat and rewarm until steaming. Serve 3/4 cup portions in soup bowls.