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Parsnip Soup

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  Butter 3 Tablespoon
  Onion 1 , chopped
  Peeled finely sliced parsnips 1 1⁄2 Cup (24 tbs)
  Flour 1 Tablespoon
  Vegetable stock/White stock / water and cube 4 Cup (64 tbs)
  Parsley sprigs 4
  Bay leaf 1 Small
  Thyme 1 Pinch
  Nutmeg 1 Pinch
  Cream 1⁄2 Cup (8 tbs)
  Chopped parsley 1 Tablespoon
  Croutons 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste

Melt butter; cook onion and parsnips gently 5 to 6 minutes, covered, to soften without browning.
Remove from heat.
Sprinkle in flour; blend well.
Pour in stock; mix well.
Add herbs and seasonings; bring to boil.
Simmer 20 to 30 minutes, until parsnips are tender; remove bay leaf.
Put into electric blender; blend until smooth.
Or put through food mill.
Return to pan; adjust seasoning.
Reheat, adding cream.

Recipe Summary

Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1213 Calories from Fat 386

% Daily Value*

Total Fat 43 g66.1%

Saturated Fat 27.8 g139%

Trans Fat 0 g

Cholesterol 104.9 mg35%

Sodium 2525.7 mg105.2%

Total Carbohydrates 194 g64.8%

Dietary Fiber 27.6 g110.3%

Sugars 64.5 g

Protein 14 g27%

Vitamin A 61.7% Vitamin C 165.2%

Calcium 46.5% Iron 29%

*Based on a 2000 Calorie diet

Parsnip Soup Recipe