Roasted Parsnip And Apple Soup

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3½ tablespoons extra virgin olive oil, divided

2½ pounds parsnips, cut into 1-inch rounds

¼ teaspoon sea or kosher salt

2 small shallots, minced (about 1 cup)

2 medium apples, peeled and cut into 1-inch pieces

¼ cup white wine

5 cups vegetable stock, hot

1 cup reduced-fat milk

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