Try this Cinnamon Parsnip Soup recipe, or contribute your own.
Suggest a better descriptionIn 3 to 4-quart saucepan, combine margarine and onion; cook over medium-high heat, stirring often, until onions are translucent, about 5 minutes. Add parsnips and broth. Bring to a boil over high heat; reduce heat, cover and simmer until parsnips are very tender, about 30 minutes. Process mixture, portion at a time, in food processor or blender until smooth. Return to pan, stir in wine, half-and-half and Tabasco pepper sauce and heat until steaming. Sprinkle individual servings with cinnamon. Makes 4 to 6 servings. Recipe by: Tabasco www.tabasco.com
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Serving Size: 1 Serving (657g) | ||
Recipe Makes: 4 | ||
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Calories: 568 | ||
Calories from Fat: 330 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.7g | 49 % | |
Saturated Fat 17.4g | 87 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 78.3mg | 24 % | |
Sodium 953.9mg | 33 % | |
Potassium 1217.2mg | 32 % | |
Total Carbohydrate 52.5g | 15 % | |
Dietary Fiber 11.5g | 46 % | |
Sugars, other 41.1g | ||
Protein 10.2g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 568
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