Parsnip Soup Recipe
Ingredients
| Bacon strip | 5 | |
| Onions | 1 Cup (16 tbs) | |
| Parsnips | 2 Cup (32 tbs) | |
| Potatoes | 2 Cup (32 tbs) | |
| Boiling water | 250 Milliliter | |
| Milk | 750 Milliliter | |
| Butter | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Cream | 125 Milliliter | |
| Parsley | 1 |
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
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.
Chef
