Parsnip Soup Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
MethodDish
Interest Group

Ingredients

 Bacon strip5
 Onions1 Cup (16 tbs)
 Parsnips2 Cup (32 tbs)
 Potatoes2 Cup (32 tbs)
 Boiling water250 Milliliter
 Milk750 Milliliter
 Butter3 Tablespoon
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Cream125 Milliliter
 Parsley1

Nutrition Facts

Serving size: Complete recipe

Calories 2043 Calories from Fat 734

% Daily Value*

Total Fat 81 g125.4%

Saturated Fat 47.7 g238.7%

Trans Fat 0 g

Cholesterol 195.3 mg65.1%

Sodium 3207.9 mg133.7%

Total Carbohydrates 288 g96%

Dietary Fiber 26.4 g105.6%

Sugars 106.9 g

Protein 50 g99.1%

Vitamin A 44.4% Vitamin C 255.3%

Calcium 132.3% Iron 33.2%

*Based on a 2000 Calorie diet

Directions

Cut the bacon into small pieces.
Place in a 12-cup (3 L) microwave-safe bowl.
Microwave 3 minutes at HIGH, stirring after half the cooking time.
Remove the cooked bacon with a perforated spoon, let cool on absorbent paper.
To the remaining fat in the dish add the onions, stir well.
Microwave 2 minutes at HIGH.
Add the parsnips and potatoes.
Mix well with the onions.
Pour the boiling water over all.
Microwave 10 minutes at HIGH.
Add the milk, butter, salt, pepper and cream, stir well and microwave 10 minutes at MEDIUM-HIGH.
Let stand 5 minutes.
Serve, sprinkled with the finely chopped parslev.
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