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Parsnip And Tomato Soup Recipe
|Butter||1 Ounce (25 Gram)|
|Onions||2 Medium, thinly sliced|
|Garlic||1 Clove (5 gm), crushed|
|Parsnips||1 Pound, peeled and chopped (500 Gram)|
|Black pepper||To Taste|
|Thyme||1 Teaspoon, freshly chopped|
|Chicken stock||1 1⁄2 Pint (900 Milliliter)|
|Milk||5 Fluid Ounce (150 Milliliter)|
|Canned tomatoes||14 Ounce (400 Gram)|
Serving size: Complete recipe
Calories 1365 Calories from Fat 353
% Daily Value*
Total Fat 40 g61.5%
Saturated Fat 20.3 g101.6%
Trans Fat 0 g
Cholesterol 97.3 mg
Sodium 2068 mg86.2%
Total Carbohydrates 221 g73.6%
Dietary Fiber 39.3 g157.3%
Sugars 58.6 g
Protein 45 g90.1%
Vitamin A 79.3% Vitamin C 259.7%
Calcium 63.7% Iron 77.9%
*Based on a 2000 Calorie diet
Add the onions and garlic and fry until they are soft but not brown.
Add the parsnips and fry for 4 minutes.
Sprinkle over the flour, salt and pepper to taste and the thyme and cook, stirring, for 1 minute.
Remove from the heat and gradually stir in the stock and milk.
Add the bay leaf and tomatoes with the can juice and stir well.
Return to the heat and bring to the boil, stirring.
Cover and simmer for 40 minutes or until the parsnips are very tender.
Remove from the heat, discard the bay leaf and allow to cool slightly.
Puree the soup in an electric blender or by pushing it through a sieve.
Return the pureed soup to the saucepan and reheat gently without boiling.