| Servings |
Ingredients
- 2 Lbs parsnip peeled and cored
- 2 pears pealed and cut into eighths
- 1 small Onion peeled and cut into eighths
- 1 tbsp canola oil
- 1 tsp salt divided
- 1 cup balsamic vinegar
- 2-1/4 cups reduced-sodium chicken or vegetable broth
- 2-1/4 cups low-fat milk
Ingredients
| |
Instructions
- Preheat oven to 450 degrees
- Toss parsnip, pears, onion, oil and 1/2 teaspoon salt in a roasting pan. Roast, stirring every 10 minutes, until very soft and starting to brown, about 40 minutes
- Boil vinegar in a small saucepan until syrupy and reduced to about 1/4 cup, 10 to 15 minutes. Babysit the vinegar to ensure you do not burn it. Remove from heat.
- Puree half the parsnip mixture with broth in a blender until smooth. Transfer to a large pot. Puree the second half of the parsnip mixture with the milk until very smooth. Add to the pot and stir in the remaining half teaspoon of salt.
- Reheat the soup over medium heat, stirring often, about 5 minutes. If the balsamic syrup has become too thick, gently reheat.
- Ladle the soup into bowls and drizzle with the balsamic syrup.
