Directions:
- Melt butter. add parsnips, fennel, garlic and onions and cook on moderate heat for 15 min, or until veg is soft.
- In a small bowl mix cornflour with 1/4 pt of the stock u til thick and smooth.
- Fold mixture into the vegetables, then pour the remaining stock, stirring continuously.
- Bring to the boil, then lower the heat and simmer for 20 min, stirring often.
- Place in a blender, then put back into saucepan.
- Season to taste, stir in cream and heat without boiling.
- Serve at once in warmed up soup bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 751.6 Kcal (3147 kJ) | ||
| Calories from fat | 66.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.33g | 11% | |
|---|---|---|---|
| Cholesterol | 18.42mg | 6% | |
| Sodium | 24839.38mg | 1035% | |
| Potassium | 697.58mg | 15% | |
| Total Carbs | 142.14g | 47% | |
| Sugars | 5.11g | 20% | |
| Dietary Fiber | 7.15g | 29% | |
| Protein | 2.12g | 4% | |
| Vitamin C | 26.1mg | 44% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.7mg | 9% | |
| Calcium | 84mg | 8% | |
| Amount Per 100 g | |||
| Calories | 192.98 Kcal (808 kJ) | ||
| Calories from fat | 16.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.88g | 11% | |
|---|---|---|---|
| Cholesterol | 4.73mg | 6% | |
| Sodium | 6377.9mg | 1035% | |
| Potassium | 179.11mg | 15% | |
| Total Carbs | 36.5g | 47% | |
| Sugars | 1.31g | 20% | |
| Dietary Fiber | 1.84g | 29% | |
| Protein | 0.54g | 4% | |
| Vitamin C | 6.7mg | 44% | |
| Iron | 0.4mg | 9% | |
| Calcium | 21.6mg | 8% | |
* 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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