An excellent appetizer. Freezes well.
1 Tbsp. (15 ml.) vegetable oil
1 onion, chopped
2 cloves garlic, finely chopped
1 Tsp. (5 ml.) chopped fresh thyme or pinch of dried thyme
1 potato, peeled and diced
1 lb. (500 g.) parsnips, peeled and diced
1 pear, peeled, cored and diced
3 cups (750 ml.) chicken stock (use 1 box of Campbell's Chicken low sodium broth)
1 Tbsp. (15 ml.) balsamic vinegar
1 Tsp. salt
¼ Tsp. pepper
No nutrition information available
1. Heat oil in a large saucepan. Add onion and garlic. Cook gently until tender and fragrant. Don't brown.
2. Add thyme, potato, parsnips and pear. Cook a few minutes. Add stock and bring to a boil. Reduce heat, cover and cook gently for 30 minutes.
3. Puree soup until smooth. Return to heat. Add balsamic vinegar. Thin with some water if necessary. Season to taste with salt and pepper.