Cream of Parsnip Soup Recipe

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Ingredients

Count

Nutrition

180

Calories

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Ingredients:

Serving

1 tbsp butter
1 cup chopped onion
1/2 cup chopped celery
1 lb sliced peeled parsnip
1/4 cup dry white wine
2 cups water
1/2 tsp salt
1/8 tsp freshly ground black pepper
2 (14-oz) cans fat-free , less-sodium chicken broth
1 lb peeled baking potatoes, cubed
1 bay leaf
2 tsp fresh lemon juice
6 tbsp reduced-fat sour cream
1 tbsp finely chopped fresh parsley

Directions:

Melt the butter in a Dutch oven over medium-high heat. Add onion, celery, and parsnip; sauté 10 minutes. Stir in the wine, scraping pan to loosen browned bits. Add water, salt, pepper, broth, potato, and bay leaf. Bring to a boil; reduce heat to medium. Cook 20 minutes or until the vegetables are tender. Discard bay leaf.
Place one-third of vegetable mixture in a blender, and process until smooth. Pour puréed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Stir in the lemon juice. Spoon 1 cup soup into each of 6 bowls; top each serving with 1 tablespoon sour cream and 1/2 teaspoon parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	180.47 Kcal (756 kJ)
Calories from fat	32.46 Kcal
		% Daily Value*
Total Fat	3.61g	6%
Cholesterol	9.29mg	3%
Sodium	239.07mg	10%
Potassium	403.31mg	9%
Total Carbs	31.39g	10%
Sugars	5.36g	21%
Dietary Fiber	6.03g	24%
Protein	4.45g	9%
Vitamin C	16.7mg	28%
Iron	1mg	6%
Calcium	95.6mg	10%

Amount Per 100 g
Calories	59.81 Kcal (250 kJ)
Calories from fat	10.76 Kcal
		% Daily Value*
Total Fat	1.2g	6%
Cholesterol	3.08mg	3%
Sodium	79.23mg	10%
Potassium	133.65mg	9%
Total Carbs	10.4g	10%
Sugars	1.78g	21%
Dietary Fiber	2g	24%
Protein	1.48g	9%
Vitamin C	5.5mg	28%
Iron	0.3mg	6%
Calcium	31.7mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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