Try this Parsnip-Carrot Soup recipe, or contribute your own.
Suggest a better descriptionIn a medium pot heat oil. Add garlic and onion and cook until softened, about 5 minutes. Then add the carrots, parsnips, and chicken stock. Bring to a boil, reduce heat and simmer for 40 minutes. Remove from heat and puree with a hand blender or place in a blender or food processor and puree until smooth. Add the half and half, parsley, and chives. When ready to serve, ladle into bowls and garnish with bacon. Recipe By : ESSENCE OF EMERIL SHOW Posted to MC-Recipe Digest V1 #226 Date: Fri, 27 Sep 1996 09:19:32 -0700 From: "Rowaan@ix.netcom.com"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2905g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 1516 | ||
Calories from Fat: 616 (41%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 68.5g | 91 % | |
Saturated Fat 32.7g | 164 % | |
Monounsaturated Fat 25.2g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 191.9mg | 59 % | |
Sodium 3082.8mg | 106 % | |
Potassium 4337.3mg | 114 % | |
Total Carbohydrate 162g | 48 % | |
Dietary Fiber 20.3g | 81 % | |
Sugars, other 141.6g | ||
Protein 66.2g | 95 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1516
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.