Cream of Parsnip Soup

Ingredients

  • 1 cup chopped onion
  • 1 cup chopped onion
  • 1/8 teaspoon freshly ground black pepper
  • 6 tablespoons reduced-fat sour cream
  • ½ cup chopped celery
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon freshly ground black pepper
  • + 21 more ingredients
    • 2 (14-ounce) cans fat-free, less-sodium chicken broth
    • 1 tablespoon finely chopped fresh parsley
    • 1 tablespoon butter
    • 1 pound peeled baking potatoes, cubed
    • 1 tablespoon finely chopped fresh parsley
    • 6 tablespoons reduced-fat sour cream
    • 1 pound sliced peeled parsnip
    • 2 teaspoons fresh lemon juice
    • 2 cups water
    • 1 pound peeled baking potatoes, cubed
    • ½ teaspoon salt
    • ¼ cup dry white wine
    • ½ cup chopped celery
    • 2 cups water
    • 1 pound sliced peeled parsnip
    • 1 bay leaf
    • 1 bay leaf
    • 1 tablespoon butter
    • ¼ cup dry white wine
    • ½ teaspoon salt
    • 2 (14-ounce) cans fat-free, less-sodium chicken broth

Melt the butter in a Dutch oven over medium-high heat. Add onion, celery, and parsnip; sauté 10 minutes. Stir in the wine, scraping pan to loosen browned bits. 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...

View full recipe at My Recipes

Comments

Variations on Cream of Parsnip Soup

  • Cream of Parsnip Soup
    • 1/4 cup onion
    • 1 freshly ground black pepper
    • 5 cups chicken stock
    • 3/4 teaspoon white balsamic vinegar
    • 3/4 teaspoon salt
    • 3/4 cup white wine
    • +3 other ingredients


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