Roasted Parsnip Soup
The earthy flavor of parsnips goes especially well with fragrant pears, but carrots or even rutabaga work nicely in this soup as well. Serve it as a first course or as a light main dish with a crusty whole-grain bread.
Recipe from EatingWell
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 degrees F.
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.
Remove the fibrous, woody core of parsnips before using: quarter parsnip lengthwise and cut out the core with a paring knife.
Per Serving: cal. (kcal) 250, Fat, total (g) 4, chol. (mg) 8, sat. fat (g) 1, carb. (g) 49, Monosaturated fat (g) 2, fiber (g) 9, pro. (g) 7, vit. C (mg) 29.52, sodium (mg) 515, Potassium (mg) 687, calcium (mg) 191.84, Milk () 0.5, Fruit () 0.5, Starch () 2, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet