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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 279
% Daily Value**
Total Fat 12g
18%
Saturated Fat 6g
10%
Unsaturated Fat 1g
Cholesterol 26mg
9%
Sodium 1590mg
66%
Total Carbohydrate 33g
11%
Dietary Fiber 7g
29%
Sugars 16g
Protein 13g
Vitamin A  7%Vitamin C  38%
Calcium  6%Iron  8%
Potassium  26%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Apple And Parsnip Soup with Coriander

Recipe Tags: Fruit Recipes

Date Added: July 17, 2009

Ingredients:

3 Tablespoons Unsalted Butter melted
1 1/2 Pounds Granny Smith Apples peeled, cored,
1 1/2 Pounds Parsnips peeled, sliced
1 Onion chopped
1 1/2 Teaspoons Cilantro or cumin (1/2 t.)
4 Cups Canned Chicken Broth (or more)
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Directions:

1. Melt butter in heavy large Dutch oven over medium-high heat.

2. Add apples, parsnips, onion and coriander and saute until slightly softened, about 12 minutes.

3. Add 4 cups broth and bring to boil. Reduce heat to medium-low, cover and simmer until apples and parsnips are tender, about 40 minutes.

4. Puree soup in blender in batches. Return puree to saucepan.

5. Thin with more broth if desired. (Can be made 1 day ahead.

6. Cover and chill. Rewarm over medium heat before continuing).

7. Season soup with salt and pepper. Ladle into bowls.

8. Sprinkle with parsley; garnish with apple slices if desired and serve.

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Dietary Notes:
This recipe is high in Vitamin C with 38% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, MSG, Poultry, Fructose Malabsorption, Cilantro, Onion, Apple allergies.
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