Try this Curried Parsnip Soup recipe, or contribute your own.
Suggest a better descriptionMelt the butter in a large pan and sweat the onion for 2 minutes. Add the parsnips and cook for about 5 minutes, or until softened. Stir in the curry powder and stock. Bring to the boil, reduce the heat and simmer for 15 - 20 minutes, or until the parsnips are tender. Puree the soup in a food processor or blender and return it to a clean pan. Season to taste with salt and pepper, add the lemon juice and reheat the soup until hot but not boiling. Whisk together the egg yolks and cream and gradually stir into the soup. Serve hot. Recipe by: Typed in from a "Feast of Floyd" Posted to MC-Recipe Digest by Dan Freedman
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Serving Size: 1 Serving (610g) | ||
Recipe Makes: 4 | ||
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Calories: 742 | ||
Calories from Fat: 453 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.3g | 67 % | |
Saturated Fat 25.4g | 127 % | |
Monounsaturated Fat 17.3g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 927.7mg | 285 % | |
Sodium 569.2mg | 20 % | |
Potassium 1257.4mg | 33 % | |
Total Carbohydrate 55.7g | 16 % | |
Dietary Fiber 12g | 48 % | |
Sugars, other 43.7g | ||
Protein 20.6g | 29 % | |
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: 742
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