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