Made according to the recipe except I added 2 carrots I had lying around that were about to go bad. Very good however I thought the parsnip taste was a bit overpowering and I didn't get as much pear as I wanted. I'd probably do one less parsnip next time. Still good though!
Delicious This was the first time ever using parsnips. I liked the soup plain but with the balsamic syrup it was even better. My husband like it better without the syrup. I didn't put the syrup on my kid's soup but my 4 year old requested some so I made smiley face with it. My 2 and 4 year old ate it. My 2 year old called mine chocolate because the syrup made it brown. I didn't think I was going to like the syrup because I don't like regular balsamic vinegar but the syrup is great in small amounts. I has some leftover syrup that I put on a salad the next day. It made the salad dreamy. Most of the steps were pretty easy but making the syrup was really time consuming. I think it took about 20 min for mine to turn to syrup and you have to be on top of it the whole time not to mention the very vinegar smell it creates in your house. In the end it is TOTALLY worth the time and smell. Pros: Balsamic vinegar Cons: Kinda demanding
Not great! Parsnips were way too overpowering! Otherwise bland. No amount of doctoring helped. Will not make again.
Disappointing Was very disappointed in this soup... parsnips have become my new favorite vegetable - loved them mashed stir fried even cooked on the grill - but they just didnt work for me in the soup. For me the balsamic reduction didn't help. My soup was more brown as well - from the browning in the oven. Pull just as they begin to brown if you intend to keep the soup white as pictured - 30-40 minutes is way too long without significant browninb. Pros: Healthy Cons: Lacks flavor high effort
Huge hit for dinner party Rave reviews from all in attendance the balsamic reduction was even enjoyed drizzled over bread by some. Mine was a bit more roasted so the color was darker but perfect when drizzled with balsamic. I understand that coring parsnips may not be necessary especially roasting but I did follow the recipe and cored and it was stupendous Pros: vegan friendly (used soy milk) Cons: coring parsnips is time consuming
Skip the balsamic syrup! This soup takes some effort but it tastes amazing! I followed the recipe exactly which is key here. You have to use a blender for the parsnips. I tried a hand blender and splattered myself. The soup is creamy and sweet like a carrot and potato leek soup. Then I made the big mistake of adding the balsamic syrup and it was ruined. It's way too sour. I'll make again when I have time to peel and chop lots of veg. Pros: sweet taste good hot or cold Cons: prep time sour balsamic syrup
Excellent soup! This is a great soup and the reduced balsamic adds a great contrast. Make sure you begin with a good balsamic vinegar. You do need to watch out toward the end of the reducing because it can burn very quickly. Roasting the veggies gives a great depth to the flavor of the parsnips pears and onions-makes the house smell great. The instructions clearly state to use a blender to puree the roasted veggies with the liquids. Overall this is going to be a soup that I make many times.
