Cream of Parsnip Soup recipe
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Ingredients
- ¼ cup butter 1 onion, chopped 1 teaspoon salt 4 cups chicken broth 2 pounds parsnips, peeled and chopped 2 cups low-fat milk salt and ground black pepper to taste
Nutrition Info
- 249.2 caloriescarbohydrate: 35.4 gcholesterol: 30.9 mgfat: 10.2 gfiber: 8.1 gprotein: 5.8 gsaturatedFat: 6 gservingSize: -sodium: 1293.6 mgsugar: 13.5 gtransFat: : -unsaturatedFat: : -
Directions Cream of Parsnip Soup
Directions
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Melt butter in a large pot over medium-low heat. Add onion and salt. Cook, stirring occasionally, until onion has softened and turned translucent, about 10 minutes.
Stir garlic into the onion mixture, cook until fragrant, about 1 minute. Add chicken broth and parsnips, bring to a boil. Reduce heat to a steady simmer, cook until parsnips are very tender, about 20 minutes. Puree soup with a hand-held blender until smooth.
Pour milk into the soup and heat gently, but do not boil, about 4 minutes. Season with salt and pepper.