Ingredients

• 2 pounds parsnips, peeled and woody core removed (see Tip)
• 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
• 1/4 teaspoon freshly ground pepper
• 1 cup balsamic vinegar
• 2 1/4 cups reduced-sodium chicken broth, or vegetable broth
• 2 1/4 cups low-fat milk

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Cooking Directions

Step 1

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

Step 2

Toss parsnips, pears, onion, oil, 1/2 teaspoon salt and pepper in a roasting pan. Roast, stirring every 10 minutes, until very soft and starting to brown, about 40 minutes.

Step 3

Meanwhile, boil 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.

Step 4

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 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.