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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.











1 1/6


Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber


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
¼ teaspoon black pepper
freshly ground
1 cup balsamic vinegar
2 ½ cups stock
2 cups milk, low-fat


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.


* not incl. in nutrient facts

Add review





Mmmmm! This sounds and looks REALLY good!!!
I 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!!!

over 12 years ago

Nutrition Facts

Serving Size 458g (16.2 oz)
Amount per Serving
Calories 25414% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 778mg 32%
Total Carbohydrate 16g 16%
Dietary Fiber 8g 30%
Sugars g
Protein 15g
Vitamin A 3% Vitamin C 39%
Calcium 18% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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