Rating: 4 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, November/December 2008

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Recipe Summary test

total:
1 hr
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in lower third of oven; preheat to 450 degrees F.

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  • 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.

  • 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.

  • 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.

Tips

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

Nutrition Facts

generous 1 cup
257 calories; protein 6.5g; carbohydrates 53g; dietary fiber 9.5g; sugars 29g; fat 3.8g; saturated fat 0.8g; cholesterol 4.6mg; vitamin a iu 194.9IU; vitamin c 29.5mg; folate 115mcg; calcium 177.5mg; iron 1.2mg; magnesium 60.3mg; potassium 1081.3mg; sodium 651.9mg; thiamin 0.2mg.

2 starch, 1/2 fruit, 1/2 low-fat milk, 1/2 fat

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