In a large stock pot, add 1 tablespoon of extra virgin olive oil over medium heat. When it gains a sheen, add the onions and sauté for several minutes, then add the garlic and continue sautéing until the onions are soft.
Add the parsnips and carrots, the chicken stock and water, bring to a boil over high heat and reduce heat to a simmer for 50 minutes or so. Turn off the heat and let the soup rest for 5 minutes, then transfer in stages to a blender and blend until smooth.
Once the soup has been pureed, return it to the pot and keep it warm under low to medium heat until ready to serve. Top with sliced scallions or chives and/or crispy bacon. Serve with a sandwich or fresh brown bread and butter.
Stock is preferable to broth in this recipe, but broth will certainly do no harm.
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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 11 (21%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 42.2mg||1 %|
|Potassium 242.7mg||6 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 7.9g|
|Protein 1.2g||2 %|
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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: 53
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