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Cream of Parsnip Soup

Yield 6 servings
This soup is sweeter than potato soup. We found that using a blender instead of a food processor yielded a more velvety consistency.

Ingredients

  • 1 tablespoon butter
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 pound sliced peeled parsnip
  • 1/4 cup dry white wine
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 pound peeled baking potatoes, cubed
  • 1 bay leaf
  • 2 teaspoons fresh lemon juice
  • 6 tablespoons reduced-fat sour cream
  • 1 tablespoon finely chopped fresh parsley

Nutrition Information

  • calories 169
  • caloriesfromfat 12 %
  • fat 2.2 g
  • satfat 1.2 g
  • monofat 0.6 g
  • polyfat 0.1 g
  • protein 5.5 g
  • carbohydrate 32.9 g
  • fiber 5.9 g
  • cholesterol 8 mg
  • iron 1.2 mg
  • sodium 496 mg
  • calcium 71 mg

How to Make It

  1. 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 tender. Discard bay leaf.

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