- 6
Ingredients
- 2 pounds parsnips, peeled and chopped into equal-sized pieces*
- 2 pears, peeled and cut into eighths
- 1 small yellow or white onion, peeled and cut into eighths
- 1/4 cup vegetable oil
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper
- 1 cup balsamic vinegar
- 4 cups reduced-sodium chicken broth or vegetable broth
- 2 1/4 cups low-fat milk
Preparation
Step 1
Position the rack in lower third of oven and preheat to 450°F.
Toss the parsnips, pears, and onion in the oil, ½ teaspoon salt and pepper. Put it in a roasting pan. Roast, stirring every 10 minutes, until very soft and starting to brown, about 40 minutes.
While your fruit and vegetables roast, boil the vinegar in a small saucepan until syrupy and reduced to about ¼ cup. It takes 10 to 14 minutes. Watch the syrup carefully, especially at the end, so it doesn’t burn. When it is done, you can pull a spoon through it and it see the bottom of the pan without the syrup immediately covering it back up. When you reach this point, remove it from the heat. OR, I used balsamic glaze.
Puree half of the parsnip mixture with broth in a blender until very smooth, transfer to a large saucepan. Puree the other half with milk until very smooth. Add to the saucepan and stir in the remaining 1/2 tsp. salt.Reheat the soup over medium heat, stirring often, about 5 minutes.
Gently reheat the balsamic syrup if it has become thicker than syrup while standing.
Ladle the soup into bowls and drizzle with the balsamic syrup.