Name: Cream of Parsnip Soup
Yield: Makes 8 (3/4 cup) servings
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

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Canyon Ranch.

Chef's notes:

·Canyon Ranch's chefs recommend making your own chicken stock or using natural brands such as Imagine or Pacific Natural Foods, which tend to be low in sodium and are free of artificial ingredients. ·For a pretty garnish, top the soup with chopped parsley and roasted parsnips: Simply peel and cut one large parsnip into thick matchsticks, toss with a small amount of olive oil and sea salt, and roast in a preheated oven at 450° until soft and brown, about 20 minutes. ·Take care when puréeing hot liquids. If using a standing blender, cool the liquid slightly before pouring it in, and cover the blender's lid with a kitchen towel to avoid burns from escaping steam. If using an immersion blender, submerge the blender in the liquid before turning it on to avoid splatters.

Recipe notes

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