Roasted Parsnip and Pear Soup
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.
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 |
|
| ¼ | teaspoon |
black pepper
freshly ground |
* |
| 1 | cup |
balsamic vinegar
|
|
| 2 ½ | cups |
stock
vegetable |
|
| 2 | cups |
milk, low-fat
|
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.
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Nutrition Facts
Serving Size 458g (16.2 oz)
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Mmmmm! This sounds and looks REALLY good!!!
over 12 years agoI am totally goint to try it with olive oil and rice milk! (To meet my allergy restrictions). :)
I'll let you know how it is!!!