Roasted Parsnip Soup

November/December 2008

Your rating: None Average: 3.9 (38 votes)

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.

Roasted Parsnip Soup

8 Reviews for Roasted Parsnip Soup

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

vegan friendly (used soy milk)
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.

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.

sweet taste, good hot or cold

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