Directions:
- Melt butter in heavy large pot over medium heat. Add next 5 ingredients and sauté until vegetables are tender, about 5 minutes. Stir in broth and parsnips; bring to boil. Reduce heat to medium-low and simmer until parsnips are tender, about 20 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Strain into another large pot; discard solids in strainer. Whisk in half and half. (Can be made 1 day ahead. Cover; chill.) Simmer soup over medium heat until heated through, about 10 minutes. Season soup with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.55 Kcal (1380 kJ) | ||
| Calories from fat | 159.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.72g | 27% | |
|---|---|---|---|
| Cholesterol | 47.36mg | 16% | |
| Sodium | 500.74mg | 21% | |
| Potassium | 800.6mg | 17% | |
| Total Carbs | 38.14g | 13% | |
| Sugars | 11.38g | 46% | |
| Dietary Fiber | 8.15g | 33% | |
| Protein | 7.52g | 15% | |
| Vitamin C | 29mg | 48% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.4mg | 13% | |
| Calcium | 171.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 69.07 Kcal (289 kJ) | ||
| Calories from fat | 33.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.71g | 27% | |
|---|---|---|---|
| Cholesterol | 9.93mg | 16% | |
| Sodium | 104.95mg | 21% | |
| Potassium | 167.79mg | 17% | |
| Total Carbs | 7.99g | 13% | |
| Sugars | 2.39g | 46% | |
| Dietary Fiber | 1.71g | 33% | |
| Protein | 1.58g | 15% | |
| Vitamin C | 6.1mg | 48% | |
| Iron | 0.5mg | 13% | |
| Calcium | 35.9mg | 17% | |
* 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.
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