Directions:
- Preheat oven to 200°C (400°F).
- In boiling salted water, simmer parsnips for 3 minutes; drain well, and toss in 1/2 the Parmesan.
- Meanwhile heat the olive oil in a roasting pan in the oven for 5 minutes. Arrange parsnips in the pan, add the butter and roast for 45 minutes, basting and turning 3 or 4 times.
- Drain the excess oil from the parsnip pan into a large pot.
- Cook the chopped onion in this on medium-low heat for 8-10 minutes, or until soft but not colored.
- Stir in the flour and cook the roux for 1 minute.
- Slowly add the stock, stirring constantly, and bring to the boil.
- Add parsnips, cover and simmer 10 minutes.
- Pureé soup, adding remaining Parmesan. When smooth, stir in cream just before serving; heat through but do not boil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 40751.43 Kcal (170618 kJ) | ||
| Calories from fat | 1831.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 203.53g | 313% | |
|---|---|---|---|
| Cholesterol | 565.83mg | 189% | |
| Sodium | 10822.58mg | 451% | |
| Potassium | 192014.88mg | 4085% | |
| Total Carbs | 9209.29g | 3070% | |
| Sugars | 2558.82g | 10235% | |
| Dietary Fiber | 2551.75g | 10207% | |
| Protein | 651.64g | 1303% | |
| Vitamin C | 8675.3mg | 14459% | |
| Vitamin A | 1.1mg | 35% | |
| Iron | 513.9mg | 2855% | |
| Calcium | 22350.1mg | 2235% | |
| Amount Per 100 g | |||
| Calories | 78.83 Kcal (330 kJ) | ||
| Calories from fat | 3.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.39g | 313% | |
|---|---|---|---|
| Cholesterol | 1.09mg | 189% | |
| Sodium | 20.94mg | 451% | |
| Potassium | 371.44mg | 4085% | |
| Total Carbs | 17.81g | 3070% | |
| Sugars | 4.95g | 10235% | |
| Dietary Fiber | 4.94g | 10207% | |
| Protein | 1.26g | 1303% | |
| Vitamin C | 16.8mg | 14459% | |
| Iron | 1mg | 2855% | |
| Calcium | 43.2mg | 2235% | |
* 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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