Potato, Carrot and Parsnip Soup Recipe

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Ingredients:

Serving

1/4 cup butter
2 large onions, halved and sliced (about 5 cups)
4 carrots, peeled , cut into 1/2-inch pieces (about 2 cups)
4 parsnips, peeled , cut into 1/2-inch pieces (about 1 cups)
2 (14 1/2 oz) cans low sodium chicken broth (or more
3 large red potatoes , cut into 1/2-inch pieces (about 2 1/2 cups)
1/4 cup chopped fresh parsley
1 tsp fresh thyme
1 1/4 cups milk or 1 1/4 cups half-and-half
1/8-1/4 cup sherry wine (could also try dry white wine)

Directions:

Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in milk and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	203.77 Kcal (853 kJ)
Calories from fat	52.54 Kcal
		% Daily Value*
Total Fat	5.84g	9%
Cholesterol	16.02mg	5%
Sodium	56.97mg	2%
Potassium	594.29mg	13%
Total Carbs	24.14g	8%
Sugars	5.76g	23%
Dietary Fiber	3.33g	13%
Protein	4.09g	8%
Vitamin C	14.3mg	24%
Vitamin A	0.4mg	13%
Iron	0.9mg	5%
Calcium	78.4mg	8%

Amount Per 100 g
Calories	98 Kcal (410 kJ)
Calories from fat	25.27 Kcal
		% Daily Value*
Total Fat	2.81g	9%
Cholesterol	7.7mg	5%
Sodium	27.4mg	2%
Potassium	285.81mg	13%
Total Carbs	11.61g	8%
Sugars	2.77g	23%
Dietary Fiber	1.6g	13%
Protein	1.97g	8%
Vitamin C	6.9mg	24%
Vitamin A	0.2mg	13%
Iron	0.4mg	5%
Calcium	37.7mg	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.

Tastes

salty
savory
bitter
sweet

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