Roasted Parsnip and Pear Soup

• 2 pounds parsnips peeled and woody core removed
• 2 each pears peeled and cut into eighths
• 1 each yellow onion small, peeled and cut into eighths
• 1 tablespoon canola oil
• 1 teaspoon salt divided
• 1/4 teaspoon black pepper freshly ground
• 1 cup balsamic vinegar
• 2 1/2 cups stock vegetable
• 2 cups milk, low-fat

1. Position rack in lower third of oven, preheat to 450F.
2. Toss parsnips, pears, onion, oil, 1/2 teaspoon salt and pepper in a roasting pan.
3. Roast, stirring every 10 to 15 minutes, until very soft and starting to brown, 40 to 42 minutes.
4. Meanwhile, boil balsamic vinegar in a small saucepan until syrupy and reduced to about 1/4 cup, 10 to 14 minutes.
5. (Watch the syrup carefully during the last few minutes of reducing to prevent burning.)
6. Remove from the heat.
7. Puree half of the parsnip mixture with vegetable broth in a blender until very smooth, transfer to a large saucepan.
8. Puree the other half with milk until very smooth.
9. Add to the saucepan and stir in the remaining 1/2 teaspoon salt.
10. Reheat the soup over medium heat, stirring often, about 5 minutes.
11. Gently reheat the balsamic syrup if it has become thicker than syrup while standing.
12. Ladle the soup into bowls and drizzle with the balsamic syrup.
13. Serve warm.

onion, canola oil, salt, black pepper, balsamic vinegar, stock vegetable, milk

Taken from recipeland.com/recipe/v/roasted-parsnip-pear-soup-49980 (may not work)