Parsnip and Carrot Soup

• 2 tbsp unsalted butter
  
• 3 shallots, diced
  
• 1 onion, diced
  
• 3/4c vermouth
  
• 5-6 parsnips, peeled & chopped
  
• 2 carrots, peeled & chopped
  
• 5c chicken stock (or veg)
  
• 3/4tsp balsamic vinegar
  
• 3/4tsp salt
  
• pepper
  
• 3/4c milk
  

Melt butter in a saucepan. Add shallots and onion and saute until soft and translucent. Add the wine and bring to a boil. Reduce heat and simmer until reduced by half - about 10 minutes. Add the parsnips, carrots, chicken stock, vinegar, salt, and pepper, and bring to a boil then reduce heat and simmer until parsnips are tender - about 45 minutes. Remove from heat and blend until smooth. Return to the pan and add the milk.

Thoughts: The original recipe called for half-and-half instead of milk, which might have been better. As it is, though, the soup was pretty great. We found ourselves adding honey or brown sugar at the end, though, because the wine and vinegar tended to overpower the natural sweetness of the parsnips. Claire liked the soup all right even though she's not a big fan of parsnips.

Disaster Index: 1/10