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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.

Eating Well