- 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
Position rack in lower third of oven; preheat to 450°F.
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.
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.
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.
- Serving: Per serving
- Calories: 250
- Carbohydrates: 49g
- Fat: 4g
- Protein: 7g
- Dietary Fiber: 9g
- Saturated Fat: 1g
- Monounsaturated Fat: 2g
- Cholesterol: 8mg
- Potassium: 687mg
- Sodium: 515mg
- Exchanges: 2 starch, 1/2 fruit, 1/2 low-fat milk, 1/2 fat
- Carbohydrate Servings: 2 1/2