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20 minute dinner recipes

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Roasted Parsnip Soup

http://www.eatingwell.com/recipes/roasted_parsnip_soup.html

From EatingWell:  November/December 2008

The earthy flavor of parsnips goes especially well with fragrant pears, but carrots or even rutabaga work nicely in this soup as well. Serve it as a first course or as a light main dish with a crusty whole-grain bread.

6 servings, generous 1 cup each | Active Time: 40 minutes | Total Time: 1 hour

Ingredients

Preparation

  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.

Nutrition

Per serving : 250 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 8 mg Cholesterol; 49 g Carbohydrates; 7 g Protein; 9 g Fiber; 515 mg Sodium; 687 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 1/2 fruit, 1/2 low-fat milk, 1/2 fat

Tips & Notes