Honeycrisp Apple and Parsnip Soup

• 1 1/2 cups diced white onion (1 medium)
• 1 tablespoon butter
• 1 cup sparkling wine
• 2 large parsnips, peeled and roughly chopped, about 2 cups
• 2 large Honeycrisp apples, peeled and roughly chopped, about 2 cups
• 1 russet potato or white sweet potato, peeled and roughly chopped, about 1 1/2 cups
• 1 teaspoon rubbed sage
• 2 cups vegetable stock
• 1 cup half-and-half
• Sea salt and cracked black pepper (to taste)
• 1/2 cup sliced green onions (to garnish)

1. In a soup pot or Dutch oven, saute onions in butter over medium heat until translucent, and then add wine.
2. Allow the mixture to reduce until most of the liquid has evaporated, and then add parsnip, apple, potato and sage to the mixture.
3. Cover and cook for about 10 minutes, or until vegetables have softened and have taken on a slight color.
4. Add the stock and reduce heat to medium-low.
5. Bring the stock up to temperature.
6. Slowly add the half-and-half to the warm mixture.
7. Do not allow soup to boil after adding the half-and-half as it could curdle.
8. Using an immersion blender, blend the mixture smooth.
9. Add enough stock or water to achieve the consistency you desire up to another full cup.
10. Garnish with sliced green onion.

white onion, butter, sparkling wine, parsnips, apples, white sweet potato, sage, vegetable stock, salt, green onions

Taken from cooking.nytimes.com/recipes/12971 (may not work)