Heat Wave

It's the first heat wave of the summer, and it's my week to cook soup. I had already planned on a nice spring parsnip soup, and had gotten the idea to cut the sweetness of the root veggie with some whiskey. But then the heat started, and I couldn't even boil water for tea, let alone cook 8 quarts of soup, let alone fathom eating a hot soup. But I was hooked on this whiskey parsnip idea, so I trolled around the internet until I came up with a puréed parsnip soup that looked good to me, and then I started adapting. No cream—yogurt.  Not hot—cold. Not caraway—whiskey. And at 6 AM, the heat wave broken, I roast 20 parsnips and caramelized 5 sweet onions and defrost 2 quarts of chicken broth and take out 2 quarts of yogurt and pick a giant handful of tarragon and peel 20 roasted parsnips and puree it all together into 6 quarts of sweet but bracing, refreshing but filling roasted parsnip caramelized onion whiskey yogurt soup. Before 11. Hoohah.