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Cinnamon Parsnip Soup Recipe
|Margarine/Unsalted butter||2 Tablespoon|
|Onion||1 Medium, chopped|
|Parsnips||2 Pound, peeled and cut into 2-inch chunks|
|Chicken broth||3 Cup (48 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Pepper sauce||1⁄4 Teaspoon|
|Ground cinnamon||1 Teaspoon|
Serving size: Complete recipe
Calories 1277 Calories from Fat 361
% Daily Value*
Total Fat 41 g63%
Saturated Fat 13.5 g67.4%
Trans Fat 0 g
Cholesterol 44.8 mg
Sodium 2027.1 mg84.5%
Total Carbohydrates 198 g66.1%
Dietary Fiber 50.6 g202.5%
Sugars 56.9 g
Protein 20 g40.5%
Vitamin A 30.9% Vitamin C 285.1%
Calcium 56.3% Iron 36.8%
*Based on a 2000 Calorie diet
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.