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. Source: EatingWell Magazine, November/December 2008

Carolyn Malcoun
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Ingredients

Directions

  • Position rack in lower third of oven; preheat to 450 degrees F.

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  • 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.

Tips

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

Nutrition Facts

257 calories; 3.8 g total fat; 0.8 g saturated fat; 5 mg cholesterol; 652 mg sodium. 1081 mg potassium; 53 g carbohydrates; 9.5 g fiber; 29 g sugar; 6.5 g protein; 195 IU vitamin a iu; 29 mg vitamin c; 115 mcg folate; 177 mg calcium; 1 mg iron; 60 mg magnesium;

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  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
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  • 1 star values: 0