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.
Roasted Parsnip Soup
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.
7 Reviews for Roasted Parsnip Soup
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.