Parsnip Soup with Stilton Cheese

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By: Andrew Chase

A small bowl of this rich winter soup is a warming and convivial way to start the holiday meal.

Ingredients

2 tbsp (30 mL) butter

1 white onion, chopped

1/4 tsp (1 mL) each ground cinnamon, ginger, nutmeg and white pepper

Pinch cloves

1-1/2 lbs (750 g) parsnips, cut in chunks

1/2 cup (125 mL) dry white wine

2 cups (500 mL) poultry stock

1 tsp (5 mL) salt

1 cup (250 mL) whipping cream

4 oz (125 g) Stilton cheese

Preparation

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.

Serving(s): 8

Nutritional Information
Per serving: about
Calories	269
Protein	6 g
Fat (total)	19 g
Sat. Fat	12 g
Carbohydrate	19 g
Fibre	3 g
Cholesterol	62 mg
Sodium	664 mg
Calcium	10 % RDI
Iron	6 % RDI
Vitamin A	20 % RDI
Vitamin C	20 % RDI
Folate	29 % RDI

Also in this menu:

Christmas dinner 3 ways

Source

Homemakers Magazime: Dec./Jan. 2006

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