Login
Create Account
Roasted Parsnip Soup
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Parsnips and pears pair perfectly in this soup; light enough to serve as a first course or make it a main dish served with crusty whole-grain bread.
-
Main Ingredient
parsnips
-
Category: Soups
-
Cuisine: American
-
Prep Time: 10 min(s)
-
Cook Time: 50 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
Vegetarian Gluten-Free Low-Fat Heart-Healthy Low-Cholesterol
-
Notes:
Per serving (1 cup): 250 calories; 4 g fat (1 g sat, 2 g mono); 8 mg cholesterol; 49 g carbohydrates; 0 g added sugars; 7 g protein; 9 g fiber; 515 mg sodium; 687 mg potassium.
-
Posted By: cookingmama
-
Posted On: Mar 05, 2015
Number of Servings:
Ingredients:
- 2 pounds - parsnips peeled, core removed
- 2 - pears peeled and cut into eighths
- 1 - small yellow or white onion peeled and cut into eighths
- 1 tablespoons - grapeseed oil
- 1 teaspoons - salt, divided
- 1/4 tablespoons - freshly ground pepper
- 1 cups - balsamic vinegar
- 2 1/4 cups - reduced-sodium chicken broth or vegetable broth
- 2 1/4 cups - low-fat milk
Directions:
Position rack in lower third of oven; preheat oven to 450°F.
Toss parsnips, pears, onion, oil, 1/2 teaspoon salt and pepper in a roasting pan. Roast the mixture, stirring every 10 minutes, until items are 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.
Makes about 6 one-cup servings.
Comments