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Ingredients

• 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

Description

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.

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