Roasted Parsnip Soup from Eating Well

The least pleasant task in preparing this soup is coring the parsnips. I find it’s not too bad if you slice them lengthwise in quarters and then slice out the triangular shaped piece…don’t worry about getting every single woody fiber. The balsamic syrup seems like a bother to make too, but the flavor it imparts is out of this world. The soup is great without the syrup, but with it, you’ve gained a taste of heaven!

This amazing recipe is courtesy of Eating Well magazine.

Stirring in the syrup

Roasted Parsnip Soup

Makes 6 servings, generous 1 cup each

ACTIVE TIME: 40 minutes

TOTAL TIME: 1 hour

2 pounds parsnips, peeled and woody core removed
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.

Image: Eating Well and Cyndi Lavin