Parsnip and Pear Soup

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Parsnip and Pear Soup
  RECIPE PARSNIP AND PEAR SOUPSERVES 4 SOURCE I Love New York INGREDIENTS TOOLS 2tbspbutter5cupsChicken Stockmedium stockpot1/4cupdiced (1/4 ) shallot1cupwhite wineblender 2cupsdiced (1/4 ) parsnip1/2cuphalf-and-halfchinois1/4cupdiced (1/4 ) celery rootPear vinegar 3sprigsrosemarySalt1cupdiced (1/4 ) pear  DIRECTIONS In a medium stockpot, melt the butter over medium-low heat.  Add the shallot and sweat for 2 to 3 minutes  Add the parsnip, celery root, and 2 sprigs of the rosemary and continuing sweating to 5 to 6 minutes. Add the pear and continue cooking for 4 to 5 minutes. Add the white wine, raise the heat to high, and reduce the liquid by half, to about 1/2 cup. Add the chicken stock and bring to a boil.Lower the heat and simmer for 45 minutes.Remove the pan from the heat and stir in the half-and-half.Remove the rosemary and transfer the soup to a blender. Blend on high speed until smooth.Place the remaining sprig of rosemary in a chinois and strain the blended soup over it.Season with pear vinegar and salt to taste. RECIPE ALMOND-VANILLA OILSERVES 4 SOURCE I Love New York *Make 24 hours ahead  INGREDIENTS TOOLS 1/4cupalmond oilsaucepan1/8vanilla beat, split lengthwise and scrapedblender  DIRECTIONS Place the oil and vanilla beanin a small saucepan. Heat to 190°F.Remove from the heat and cool to room temperatue. Cover and set aside to infuse at room temperature for 24 hours. TO FINISH Divide the soup among 4 bowls.Top with a drizzle of almond-vanilla oil.
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