Last night’s dinner
Loved the pulled pork but gave it an extra kick of chili powder and a bit more brown sugar right at the end.
Sorry about the weather. This is totally my fault. I got out summer clothes, washed them and put them out on the line. I guaranteed that it would be cold like this by even putting winter clothes away yesterday.
Oddly enough, when I was at Bridgehead yesterday treating myself to a soy latte (had to go to “Three Little Monkeys” for more Nellie’s washing soda to ensure the baboos diapers get clean) I spotted an amazing, sounding soup. At the time it was really warm and I didn’t want any but thought that it sounded delish. Today seems like a day for soup so I’ve cobbled together a recipe that I think will do the trick.
To go with, I have great looking spinach that needs to be finished up and some blueberries that I will put on the top.
Roasted Pear and Parsnip soup
2 pounds parsnips, peeled and with 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 light vegetable oil
1 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 cup balsamic vinegar
2 1/4 cups vegetable broth
2 1/4 cups milk
1. Preheat to 450 F.
2. Toss parsnips, pears, onion, oil, 1/2 teaspoon salt and pepper in a roasting pan. Roast, stirring every 10 minutes, until very soft and starting to brown, about 40 minutes.
3. Meanwhile, boil vinegar in a small saucepan until syrupy and reduced to about 1/4 cup, about 10 minutes. (Watch the syrup carefully during the last few minutes of reducing or this will burn and your pot will be ruined forever.) Remove from the heat.
4. Puree the parsnips and pears in a pot with the milk and the broth. Season to taste.
5. Reheat the soup over medium heat, stirring often, about 5 minutes. Gently reheat the balsamic syrup if it has become thicker than syrup while standing. Ladle the soup into bowls and drizzle with the balsamic syrup.