Parsnip Soup
2014-12-21 15:03:00
Nutrition Facts
Serving Size
1696g
Amount Per Serving
Calories 944
Calories from Fat 286
% Daily Value *
Total Fat 33g
50%
Saturated Fat 19g
96%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 97mg
32%
Sodium 2133mg
89%
Total Carbohydrates 166g
55%
Dietary Fiber 35g
138%
Sugars 80g
Protein 11g
Vitamin A
43%
Vitamin C
184%
Calcium
31%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 medium sweet onion
- 1 lb parsnips
- 2 apples, red or green
- 2 cups vegetable stock
- 1/4 cup of cream or soy cream
- olive oil
- 1 tbsp butter
- salt and pepper
Instructions
- Dice the onion.
- Peel and dice the parsnips into small cubes.
- Peel and dice the apple into small cubes.
- Heat the olive oil and butter in a medium pot over medium heat.
- Add the onions.
- When the onions are soft add the parsnips.
- Add the apples. Cook until the apples are soft.
- Add the stock and bring to a simmer. Simmer for 15 minutes or until the parsnips and apples are very soft.
- Add the cream.
- Blend in batches in a blender or use an immersion blender.
- OPTIONAL – Strain through a sieve.
- Season with salt and pepper to taste.
- Serve Hot!
Notes
- This soup is so tasty! A great addition to this soup is a nice grilled cheese sandwich. Of course, something to dunk is also nice, like a crunchy crouton!
- To make croutons,simply drizzle slices of baguette with olive oil, season with salt and pepper and bake them in the oven. YUM! A crouton is always welcome with soup. I love dunking!
- As the formula suggest, there are many options for soup beyond parsnip soup – pumpkin, turnip, butternut squash, red pepper. A few flavor combos to consider – Carrot and Ginger, Celery Root and Apple, Acorn Squash and Chestnut. The list goes on and on.
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