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.

Makes 6 servings, generous 1 cup each

ACTIVE TIME: 40 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

2 pounds 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 tablespoon canola oil
1 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 cup balsamic vinegar
2 1/4 cups reduced-sodium chicken broth or vegetable broth
2 1/4 cups low-fat milk

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 INFORMATION: Per serving: 250 calories; 4 g fat (1 g sat, 2 g mono); 8 mg cholesterol; 49 g carbohydrate; 7 g protein; 9 g fiber; 515 mg sodium; 687 mg potassium.
Nutrition bonus: Vitamin C (50% daily value), Folate (27% dv), Calcium & Potassium (19% dv).
2 1/2 Carbohydrate Servings
Exchanges: 2 starch, 1/2 fruit, 1/2 low-fat milk, 1/2 fat

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

I have been wanting to try root vegetables. This soup is excellent. I used skim milk and the pears. Take the time to make the balsamic syrup because it takes this soup to a whole new level.

kathy, Odessa, DE

This is one of the most delicious soups we've ever made. We served this as a first course at our Thanksgiving dinner this year, and everyone loved it, including our friend's wife, who is a professional chef! In addition to the balsamic vinegar, we sprinkled toasted hazelnuts on top, which worked well with the nuttiness of the parsnips. Definitely a keeper!

A Cook, Portland, OR

This was a wonderful soup--deliciously nutty and sweet. Once you're done prepping the parsnips, it's very quick and easy. I made it with 3 apples instead of pears. Served with warm crusty bread and red wine for a simple winter meal.

Parsnip Queen, Burlington, VT