Ingredients Jump to Instructions ↓

  1. 2 pounds parsnips, peeled and woody core removed (see Tip)

  2. 2 pears, peeled and cut into eighths

  3. 1 small yellow or white onion, peeled and cut into eighths

  4. 1 tablespoon canola oil

  5. 1 teaspoon salt, divided

  6. 1/4 teaspoon freshly ground pepper

  7. 1 cup balsamic vinegar

  8. 2 1/4 cups reduced-sodium chicken broth, or vegetable broth

  9. 2 1/4 cups low-fat milk

Instructions Jump to Ingredients ↑

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


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