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.

Create a Review

6 Reviews for Roasted Parsnip Soup

11/21/2012

Anonymous

Not great!

Parsnips were way too overpowering! Otherwise bland. No amount of doctoring helped. Will not make again.

Comments

11/21/2012

Anonymous

Not great!

Parsnips were way too overpowering! Otherwise bland. No amount of doctoring helped. Will not make again.

Comments

04/18/2012

Anonymous

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

Comments

02/21/2012

Anonymous

Recommends this recipe

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)

Comments

09/05/2011

cindydurst

Recommends this recipe

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.

Comments