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Cinnamon Parsnip Soup

Holidaycooking's picture
Ingredients
  Margarine/Unsalted butter 2 Tablespoon
  Onion 1 Medium, chopped
  Parsnips 2 Pound, peeled and cut into 2-inch chunks
  Chicken broth 3 Cup (48 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Half and half 1⁄2 Cup (8 tbs)
  Pepper sauce 1⁄4 Teaspoon
  Ground cinnamon 1 Teaspoon
Directions

Combine margarine and onion in 3- to 4-quart saucepan.
Cook over medium-high heat about 5 minutes, stirring often, until onion is translucent.
Add parsnips and broth; bring to a boil over high heat.
Reduce heat; cover and simmer about 30 minutes or until parsnips are very tender.
Process mixture, a portion at a time, in food processor or blender until smooth.
Return to saucepan.
Stir in wine, half-and-half and sauce; heat until steaming.
Sprinkle individual servings with cinnamon.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Interest: 
Holiday
Ingredient: 
Parsnip

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