Cinnamon Parsnip Soup
|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|
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.