You are here

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

Rate It

Your rating: None
4.15294
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1277 Calories from Fat 361

% Daily Value*

Total Fat 41 g63%

Saturated Fat 13.5 g67.4%

Trans Fat 0 g

Cholesterol 44.8 mg14.9%

Sodium 2027.1 mg84.5%

Total Carbohydrates 198 g66.1%

Dietary Fiber 50.6 g202.5%

Sugars 56.9 g

Protein 20 g40.5%

Vitamin A 30.9% Vitamin C 285.1%

Calcium 56.3% Iron 36.8%

*Based on a 2000 Calorie diet

0 Comments

Cinnamon Parsnip Soup Recipe