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 Tip: : Remove the fibrous, woody core of parsnips before using: quarter parsnip lengthwise and cut out the core with a paring knife.

Description

Roasted Parsnip Soup, Recipe

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