Directions:
- In a 4-quart heavy kettle cook parsnips, shallots, leeks, and celery with salt and pepper to taste in butter over moderately high heat, stirring, until vegetables are browned, about 10 minutes. Add 1/4 cup Sherry and coil until liquid is evaporated. Stir in water and simmer, covered, about 20 minutes, or until vegetables are very soft.
- Purée mixture in batches in a blender (use caution when blending hot liquids), transferring to a large saucepan. Stir in remaining tablespoon Sherry, cream, and salt and pepper to taste and cook over moderately high heat, stirring occasionally, until heated through.
- Serve soup topped with a dollop of hazelnut pesto and garnished with a few hazelnuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.11 Kcal (1252 kJ) | ||
| Calories from fat | 111.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.36g | 19% | |
|---|---|---|---|
| Cholesterol | 35.72mg | 12% | |
| Sodium | 45.9mg | 2% | |
| Potassium | 811.39mg | 17% | |
| Total Carbs | 41.56g | 14% | |
| Sugars | 15.73g | 63% | |
| Dietary Fiber | 8.59g | 34% | |
| Protein | 5.75g | 11% | |
| Vitamin C | 28.5mg | 48% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.9mg | 16% | |
| Calcium | 128.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 64.96 Kcal (272 kJ) | ||
| Calories from fat | 24.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.68g | 19% | |
|---|---|---|---|
| Cholesterol | 7.76mg | 12% | |
| Sodium | 9.97mg | 2% | |
| Potassium | 176.22mg | 17% | |
| Total Carbs | 9.03g | 14% | |
| Sugars | 3.42g | 63% | |
| Dietary Fiber | 1.87g | 34% | |
| Protein | 1.25g | 11% | |
| Vitamin C | 6.2mg | 48% | |
| Iron | 0.6mg | 16% | |
| Calcium | 27.9mg | 13% | |
* 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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