Parsnip Soup
Created by Tisme on August 28, 2015
- Servings: 4
- Prep Time: 5m
- Cook Time: 10m
- Recipe #20719
Ingredients
- 1 litre chicken stock
- 300 ml cream
- 600 grams parsnips (peeled and finely sliced)
- 1 garlic clove, finely sliced
- 1 oregano sprig
- 4 parsley sprigs
- Salt and pepper, to season
- Thick crunchy bread or toast, to serve
How to Make
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Step 1: Pour chicken stock and cream into a large heavy-based pan, bring slowly to the boil, then reduce to a simmer.
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Step 2: Add parsnip and garlic, then simmer for 7 minutes or until parsnip is tender. Remove the pan from heat.
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Step 3: Add oregano and parsley sprigs and puree with a food processor or stick blender.
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Step 4: Season with salt and pepper and serve with thick crusty bread or toast.
Nutritional Facts
- Serving Size: 1 (293.9 g)
- Calories 290.2
- Total Fat - 15.8 g
- Saturated Fat - 9.3 g
- Cholesterol - 67.2 mg
- Sodium - 84.1 mg
- Total Carbohydrate - 33.8 g
- Dietary Fiber - 9.3 g
- Sugars - 7.8 g
- Protein - 6.9 g
- Calcium - 212 mg
- Iron - 4.8 mg
- Vitamin C - 106.4 mg
- Thiamin - 0.2 mg