Wednesday, February 10, 2010

Roasted Parsnip Soup from Eating Well

Stirring in the syrup

The least pleasant task in preparing this soup is coring the parsnips. I find it’s not too bad if you slice them lengthwise in quarters and then slice out the triangular shaped piece…don’t worry about getting every single woody fiber. The balsamic syrup seems like a bother to make too, but the flavor it imparts is out of this world. The soup is great without the syrup, but with it, you’ve gained a taste of heaven!

Roasted Parsnip Soup
This amazing recipe is courtesy of Eating Well magazine.

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