Photo by mixing

Roasted Parsnip and Pear Soup

⁽¹⁾

Using seasonal parsnips and pears, adding skim-milk gives the soup more creamy flavor, drizzle concentrated balsamic vinegar on top. It is a fabulous dish.

1 1/6 hours Prep: 10 minutes Cook: 1 hours

254 calories per serving view nutrition facts

mixing

6 servings suggest servings

add your photo of this recipe!

Ingredients

2	pounds	parsnips	peeled and woody core removed
2	each	pears	peeled and cut into eighths
1	each	yellow onion	small, peeled and cut into eighths
1	tablespoon	canola oil
1	teaspoon	salt	divided
1/4	teaspoon	black pepper	freshly ground
1	cup	balsamic vinegar
2 1/2	cups	broth	vegetable
2	cups	milk, low-fat

Directions

Position rack in lower third of oven, preheat to 450°F.

Toss parsnips, pears, onion, oil, 1/2 teaspoon salt and pepper in a roasting pan.

Roast, stirring every 10 to 15 minutes, until very soft and starting to brown, 40 to 42 minutes.

Meanwhile, boil balsamic 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 vegetable 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.

Serve warm.

Reviews

Fairly nice, my husband made this soup yesterday, it was delicious, roasted pears and parsnips with low-fat milk and our homemade vegetable broth, and the balsamic vinegar after boiling it was tasty, drizzling on top of the soup, the flavor was so great. An excellent recipe.
22 days ago by mixtogether

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 458g

Amount per Serving

Calories 254 14% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 778mg	32%
Total Carbohydrate 48.0g	16%
Dietary Fiber 8.0g	30%
Sugars 25.0g
Protein 7.0g	15%

Vitamin A	3%		Vitamin C	39%
Calcium	18%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Tomatoes: Page 456

Last Recipes Viewed

Recipe Bite

When Opposites Attract

by Mark R. Vogel

It's a lazy, rainy, Sunday morning and you want a no fuss lunch for the family. You've got cold cuts on hand so sandwiches become the obvious answer. As you...

Member Review

Sweet Potato Pancakes

This is a great way to add the antioxidant power of sweet potatoes into your breakfast. Also excellent to use up any leftover sweet potatoes. To make it even healthier I used cooking spray rather than butter.

Reviewed by sean