Roasted Parsnip Soup

Made it,
Loved it.

Serving size 6

Prep Time 40MIN

Total Time 1HR

Ingredients

2 lb parsnips, peeled and woody core removed (see tip)
2 pears, peeled and cut into eighths
1 small yellow or white onion, peeled and cut into eighths
1 Tbsp canola oil
1 tsp salt, divided
¼ tsp freshly ground pepper
1 cup balsamic vinegar
2 ¼ cup reduced-sodium chicken broth or vegetable broth
2 ¼ cup low-fat milk

Directions

1. Position rack in lower third of oven; preheat to 450°F.

2. Toss parsnips, pears, onion, oil, 1/2 teaspoon salt and pepper in a roasting pan. Roast, stirring every 10 minutes, until very soft and starting to brown, about 40 minutes.

3. Meanwhile, boil vinegar in a small saucepan until syrupy and reduced to about 1/4 cup, 10 to 14 minutes. (Watch the syrup carefully during the last few minutes of reducing to prevent burning.) Remove from the heat.

4. 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 teaspoon 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.

Tip: Remove the fibrous, woody core of parsnips before using: quarter parsnip lengthwise and cut out the core with a paring knife.