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Roasted Parsnip & Pear Soup

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Roasted Parsnip and Pear Soup

Using seasonal parsnips and pears, adding skim-milk gives the soup more creamy flavor, drizzle concentrated balsamic vinegar on top. It is a fabulous dish.

 

Yield

6 servings

Prep

10 min

Cook

1 hrs

Ready

1 1/6 hrs
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 pounds parsnips
peeled and woody core removed
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2 each pears
peeled and cut into eighths
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1 each yellow onion
small, peeled and cut into eighths
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1 tablespoon canola oil
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1 teaspoon salt
divided
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¼ teaspoon black pepper
freshly ground
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1 cup balsamic vinegar
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2 ½ cups stock
vegetable
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2 cups milk, low-fat
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Ingredients

Amount Measure Ingredient Features
907.2 g parsnips
peeled and woody core removed
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2 each pears
peeled and cut into eighths
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1 each yellow onion
small, peeled and cut into eighths
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15 ml canola oil
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5 ml salt
divided
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1.3 ml black pepper
freshly ground
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237 ml balsamic vinegar
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591 ml stock
vegetable
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473 ml milk, low-fat
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Directions

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

Toss parsnips, pears, onion, oil, ½ teaspoon salt and pepper in a roasting pan.

Roast, stirring every 10 to 15 minutes, until very soft and starting to brown, 40 to 42 minutes.

Meanwhile, boil balsamic 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.

Purée half of the parsnip mixture with vegetable broth in a blender until very smooth, transfer to a large saucepan.

Purée the other half with milk until very smooth.

Add to the saucepan and stir in the remaining ½ 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.

Serve warm.



* not incl. in nutrient facts Arrow up button

Comments


facebook_537432346

Mmmmm! This sounds and looks REALLY good!!!
I am totally goint to try it with olive oil and rice milk! (To meet my allergy restrictions). :)
I'll let you know how it is!!!

 

 

Nutrition Facts

Serving Size 458g (16.2 oz)
Amount per Serving
Calories 25414% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 778mg 32%
Total Carbohydrate 16g 16%
Dietary Fiber 8g 30%
Sugars g
Protein 15g
Vitamin A 3% Vitamin C 39%
Calcium 18% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 
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