Try this Cream of Parsnip Soup recipe, or contribute your own.
Suggest a better description1. In a large pot, heat oil and saute onions until they begin to sweat
2. Add celery, parsnips, and garlic and saute one minute
3. Add 750 mL chicken stock, sage, and bay leaf
4. Simmer, covered, until vegetables are very soft (about 25 minutes)
5. Remove and discard sage and bay leaves
6. Using immersion blender, puree soup until smooth
7. Stir in cream
8. Thin soup to desired consistency with additional chicken stock
9. Heat gently over medium heat
10. Add salt and pepper to taste
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1340g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 747 | ||
Calories from Fat: 357 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.7g | 53 % | |
Saturated Fat 18.5g | 92 % | |
Monounsaturated Fat 15.3g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 116.6mg | 36 % | |
Sodium 1554.4mg | 54 % | |
Potassium 1853.7mg | 49 % | |
Total Carbohydrate 68.9g | 20 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 60.2g | ||
Protein 30.1g | 43 % | |
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: 747
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