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
Roasted Parsnip Soup - The Huffington Post
Kitchen Daily
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter