Roasted Parsnip and Onion Bisque with Fresh Sage and Balsamic Vinegar  (Vegetarian)

serves 8 to 10

• 4 lbs. parsnip (pealed & chopped into 1 inch cubes)

• 4 cups chopped white onion

• 1/4 lbs. unsalted butter

•  2 cloves finely chopped garlic

• pinch salt

• pinch pepper

• 1 cup white wine

• 2 tbsp. Worcestershire sauce

• 2 tbsp. finely chopped fresh sage

• 12 cups vegetable stock (can be replaced with chicken stock if not vegetarian, or water if vegetarian)

• 1 cup balsamic vinegar

 In a large pot, melt butter over high heat and add parsnip. Fire roast parsnip for five minutes until brown, stirring occasionally. Add onion, garlic, salt and pepper. Reduce to medium heat, stirring, for two minutes. First add wine, then stock and finally Worcestershire and allow soup to simmer for 30 to 40 minutes. Add balsamic vinegar and fresh sage.  Puree the soup in a food processor or blender. Adjust seasoning and serve.

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