Parsnip and Pear Soup with Maple Balsamic Drizzle

Parsnip and pear combine in this wonderful autumn soup accented with a sweet-andsour drizzle of maple syrup and balsamic vinegar. Preparation time: 20 minutes Cooking time: 25 minutes Makes: 6 servings

3 tbsp (45 ml) olive oil 1 lb (454 g) parsnips (about 3 small to medium), peeled, halved lengthwise and sliced 1/2 medium onion, chopped 1 garlic clove, chopped 1 tbsp (15 ml) coarsely chopped fresh ginger 2 tbsp (30 ml) all-purpose flour 4 cups (960 ml) chicken or vegetable stock Salt and white pepper to taste 2 small to medium ripe Bartlet or other pears, peeled, cored and cubed 1/4 cup (60 ml) whipping cream (optional) 2 tsp (10 ml) maple syrup 2 tsp (10 ml) balsamic vinegar Chopped fresh parsley or thinly sliced green onion for garnish

Place the oil in a soup pot set over medium heat. Add the parsnips, onion, garlic and ginger and cook until softened, about 5 minutes. Mix in the flour until well combined. While stirring, slowly pour in the stock. Mix in the pears. Bring soup to a gentle simmer. Simmer soup until the parsnips and pears are very tender, about 15 minutes. Puree the soup in a blender or food processor, or in the pot with an immersion blender. Return the soup to a simmer; mix in the whipping cream, if using. Season the soup with salt and pepper. Combine the maple syrup and balsamic vinegar in a small bowl. Ladle the soup into heated bowls. Use a small spoon to drizzle the top of each bowl of soup with a little of the maple-balsamic mixture. Sprinkle each soup with a little parsley or sliced green onion and serve.