Apple Parsnip Soup
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 145.1
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,653.1 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 1.2 g
- Protein: 4.2 g
View full nutritional breakdown of Apple Parsnip Soup calories by ingredient
Introduction
Step by step guide to prepare Apple Parsnip Soup Recipe Step by step guide to prepare Apple Parsnip Soup RecipeNumber of Servings: 2
Ingredients
-
1 cup - Sparkling Wine
1 tsp - Butter
1 - Onion
2 large - Parsnips
2 large - Honeycrisp Apples
1 - Sweet Potato
1 cup - Half And Half
1 teaspoon - Rubbed Sage
Directions
1. Take a pan and put the butter in it. As the butter heats up add the white onions and saute, continue until the onions turn translucent. Once the mixture reduces, add the apple, parsnip, sage and potato. Now, after adding a pinch of sea salt, cover the pan and allow the mixture to cook for around 10 minutes (ideally, you should continue cooking until all the vegetables softens). Reduce the heat and add a cupful of half-and-half to the vegetable mix. When you add the half-and-half you should make sure that the soup doesn’t boil as that may curdle the cream.
2. Take a pan and put the butter in it. As the butter heats up add the white onions and sauté; continue until the onions turn translucent. Once the mixture reduces, add the apple, parsnip, sage and potato. Now, after adding a pinch of sea salt, cover the pan and allow the mixture to cook for around 10 minutes (ideally, you should continue cooking until all the vegetables softens). Reduce the heat and add a cupful of half-and-half to the vegetable mix. When you add the half-and-half you should make sure that the soup doesn’t boil as that may curdle the cream.
Serving Size: 2 people
Number of Servings: 2
Recipe submitted by SparkPeople user VEGGIEBASICS.
2. Take a pan and put the butter in it. As the butter heats up add the white onions and sauté; continue until the onions turn translucent. Once the mixture reduces, add the apple, parsnip, sage and potato. Now, after adding a pinch of sea salt, cover the pan and allow the mixture to cook for around 10 minutes (ideally, you should continue cooking until all the vegetables softens). Reduce the heat and add a cupful of half-and-half to the vegetable mix. When you add the half-and-half you should make sure that the soup doesn’t boil as that may curdle the cream.
Serving Size: 2 people
Number of Servings: 2
Recipe submitted by SparkPeople user VEGGIEBASICS.