Cinnamon Parsnip Soup Recipe
Ingredients
| 2 tablespoons margarine or unsalted butter | ||
| Onion | 1 Medium, chopped | |
| 2 pounds parsnips, peeled and cut into 2-inch chunks | ||
| Chicken broth | 3 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Half and Half | 1/2 Cup (16 tbs) | |
| Pepper sauce | 1/4 Teaspoon | |
| Ground cinnamon | ||
Directions
Combine margarine and onion in 3- to 4-quart saucepan.
Cook over medium-high heat about 5 minutes, stirring often, until onion is translucent.
Add parsnips and broth; bring to a boil over high heat.
Reduce heat; cover and simmer about 30 minutes or until parsnips are very tender.
Process mixture, a portion at a time, in food processor or blender until smooth.
Return to saucepan.
Stir in wine, half-and-half and sauce; heat until steaming.
Sprinkle individual servings with cinnamon.
Cook over medium-high heat about 5 minutes, stirring often, until onion is translucent.
Add parsnips and broth; bring to a boil over high heat.
Reduce heat; cover and simmer about 30 minutes or until parsnips are very tender.
Process mixture, a portion at a time, in food processor or blender until smooth.
Return to saucepan.
Stir in wine, half-and-half and sauce; heat until steaming.
Sprinkle individual servings with cinnamon.
Chef
