Cream Of Parsnip Soup With Ginger
|Onion/2 whites of leeks||1 , chopped|
|Parsnips||10 Ounce, peeled and cubed (4 Medium Or About 280 Gm)|
|Water||1 Cup (16 tbs)|
|Soft margarine||1 Tablespoon|
|All purpose flour||2 Tablespoon|
|Chicken stock||1 Cup (16 tbs)|
|Grated ginger||1 1⁄2 Teaspoon|
|2% milk||3⁄4 Cup (12 tbs)|
|White pepper||To Taste|
In saucepan, combine onion, parsnips and water; simmer, covered, for 8 to 10 minutes or until parsnips are tender.
Puree in blender or food processor and set aside.
In saucepan, melt soft margarine over medium heat; stir in flour and cook for 1 minute.
Stir in chicken stock and cook, stirring, until mixture comes to boil and thickens.
Add pureed parsnip mixture, gingerroot, milk, and salt and pepper to taste.
Stir to mix well and heat through.
Serve hot or cold.
(If too thick, thin with more milk or chicken stock.)
Serving size: Complete recipe
Calories 684 Calories from Fat 178
% Daily Value*
Total Fat 20 g30.7%
Saturated Fat 5 g25.2%
Trans Fat 0 g
Cholesterol 21.9 mg7.3%
Sodium 981.7 mg40.9%
Total Carbohydrates 107 g35.8%
Dietary Fiber 17.4 g69.8%
Sugars 23.4 g
Protein 22 g43.2%
Vitamin A 3% Vitamin C 102.4%
Calcium 41.2% Iron 23.1%
*Based on a 2000 Calorie diet