Roasted Parsnip Soup

Ingredients

• 2 pounds parsnips, peeled and woody core removed (see Tip)
• 2 pears, peeled and cut into eighths
• 1/4 teaspoon freshly ground pepper
• 2 1/4 cups reduced-sodium chicken broth, or vegetable broth
• 2 1/4 cups low-fat milk
• 1 cup balsamic vinegar
• 1 teaspoon salt, divided
• 1 tablespoon canola oil
• 1 small yellow or white onion, peeled and cut into eighths

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