Serves 6

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

¼ teaspoon freshly ground pepper

1 cup balsamic vinegar

2 & ¼ cups reduced-sodium chicken broth or vegetable broth

2 & ¼ cups low-fat milk

Position rack in lower third of oven; preheat to 450 degrees F.

Toss parsnips, pears, onion, oil, ½ teaspoon salt and pepper in a roasting pan. Roast, stirring every 10 minutes, until very soft and starting to brown, about 40 minutes.

Meanwhile, boil 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.

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 ½ teaspoon salt. Heat 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.

Ann's Article:

Luscious, All-American Pears

Ann Hattes travels far and wide in search of interesting food adventures.

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