Soften the onion and potato in the butter. Add remaining ingredients except the cream. Chop the parsnips small if you wish to reduce the cooking time. Cook for 45 minutes. Blend, when cool, in a liquidizer until very smooth. If you like soup with no bits, sieve it in addition. Add the cream before serving and check the seasoning.
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|Serving Size: 1 Serving (768g)|
|Recipe Makes: 8|
|Calories from Fat: 140 (35%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 41.6mg||13 %|
|Sodium 911.3mg||31 %|
|Potassium 1206.4mg||32 %|
|Total Carbohydrate 48.1g||14 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 41.5g|
|Protein 17.5g||25 %|
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Calories per serving: 400
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