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| General Category : Soups and Stocks |
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| Food Group : Vegetables, Cheese/Other Dairy |
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| Preparation Method : Boil/Simmer |
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| Other Criteria : Christmas |
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| A small bowl of this rich winter soup is a warming and convivial way to start the holiday meal. |
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Ingredients
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2 tbsp (30 mL) butter |
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1 white onion, chopped |
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1/4 tsp (1 mL) each ground cinnamon, ginger, nutmeg and white pepper |
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Pinch cloves |
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1-1/2 lb (750 g) parsnips, cut in chunks |
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1/2 cup (125 mL) dry white wine |
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2 cups (500 mL) poultry stock |
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1 tsp (5 mL) salt |
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1 cup (250 mL) whipping cream |
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4 oz (125 g) Stilton cheese |
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Preparation
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In large saucepan, melt butter over medium heat; cook onion until soft but not browned, about 5 minutes. Add cinnamon, ginger, nutmeg, pepper and cloves; cook, stirring, for 30 seconds. Stir in parsnips. Add wine; cook until liquid is almost evaporated, about 4 minutes. Add stock, 2 cups (500 mL) water and salt; bring to boil.
Reduce heat; cover and simmer until parsnips are soft, 20 to 25 minutes. Remove from heat; stir in cream. In blender, purée in batches. Return to pot; heat over medium heat, stirring, until heated through. Ladle into bowls; top with cheese.
Makes 8 servings.
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Nutritional information
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Per serving: about 269 cal, 6 g pro, 19 g total fat (12 g sat. fat), 19 g carb, 3 g fibre, 62 mg chol, 664 mg sodium. % RDI: 10% calcium, 6% iron, 20% vit A, 20% vit C, 29% folate.
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Source
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Homemakers Magazime: Dec./Jan. 2006
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