Cream of Parsnip Soup

Name: Cream of Parsnip Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams peeled baking potatoes, cubed; 1 bay leaf; 0 teaspoons freshly ground black pepper; 1 Tbsp butter; 118 milliliters chopped celery; 59 milliliters dry white wine; 794 grams fat-free, less-sodium chicken broth; 1 Tbsp finely chopped fresh parsley; 2 teaspoons fresh lemon juice; 6 Tbsps reduced-fat sour cream; 237 milliliters chopped onion; 454 grams sliced peeled parsnip; 1 teaspoons salt; 473 milliliters water

Need a gluten free and vegetarian soup? Cream of Parsnip Soup could be a tremendous recipe to try. This recipe serves 6. One serving contains 176 calories, 4g of protein, and 4g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. It is perfect for Autumn. If you have wine, celery, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Melt the butter in a Dutch oven over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Add onion, celery, and parsnip; saut 10 minutes. Stir in the wine, scraping pan to loosen browned bits.

Ingredients you will need

Parsnip

Celery

Onion

Wine

Equipment you will use

Frying Pan

Add water, salt, pepper, broth, potato, and bay leaf. Bring to a boil; reduce heat to medium. Cook 20 minutes or until the vegetables are tender. Discard bay leaf.

Ingredients you will need

Vegetable

Bay Leaves

Pepper

Potato

Broth

Water

Salt

Place one-third of vegetable mixture in a blender, and process until smooth.

Ingredients you will need

Vegetable

Equipment you will use

Blender

Pour pured vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Stir in the lemon juice. Spoon 1 cup soup into each of 6 bowls; top each serving with 1 tablespoon sour cream and 1/2 teaspoon parsley.

Ingredients you will need

Lemon Juice