Roasted Parsnip & Pear Soup

Directions

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

Toss parsnips, pears, onion, oil, ½ 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 ¼ cup, 10 to 14 minutes. (Watch the syrup carefully during the last few minutes of reducing to prevent burning.)

Remove from the heat.

Purée half of the parsnip mixture with vegetable broth in a blender until very smooth, transfer to a large saucepan.

Purée the other half with milk until very smooth.

Add to the saucepan and stir in the remaining ½ 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.