The velvety texture of a creamy soup is always welcoming, and the unmistakable flavour of parsnips, blended with a hint of tart cooking apple, is very warming. Root crops of all types thrive in fertile East Anglian soil, but parsnips don't reach their peak until after one or two hard frosts.
Source: The Dairy Book of British Food
1. Melt the butter in a large saucepan, add the parsnips and apple, cover and cook gently for 10 minutees, stirring occasionally.
2. Pour in the stock, add teh sage and cloves. Bring o a boil, cover then simmer for 30 minutes, until the parsnip is softened.
3. Remove the sage leaves and cloves, leave to cool slightly, then puree in a blender or food processor.
4. Return to the saucepan and reheat gently with the cream. Season to taste. Serve hot, garnish with the sage or [arsley and croutons.
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Serving Size: 1 Serving (556g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 320 | ||
Calories from Fat: 117 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13g | 17 % | |
Saturated Fat 6.3g | 32 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 35.7mg | 11 % | |
Sodium 1160.6mg | 40 % | |
Potassium 909.8mg | 24 % | |
Total Carbohydrate 40.8g | 12 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 33.8g | ||
Protein 11.6g | 17 % | |
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: 320
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