Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1

For convenience, you can prepare the soup up to two days ahead and chill. Reheat and garnish just before serving. Tangy yogurt and smoky bacon provide a nice counterpoint and finishing touch.

David Bonom
Recipe by Cooking Light November 2012

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José Picayo; Styling: Philippa Brathwaite

Recipe Summary

hands-on:
25 mins
total:
55 mins
Yield:
Serves 8 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large saucepan over medium-high heat. Add parsnip and next 8 ingredients (through garlic); sauté 8 minutes. Add stock, 2 cups water, and vinegar; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until parsnips are tender. Remove from heat; uncover. Let mixture stand 10 minutes.

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  • Place half of the parsnip mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain the mixture through a sieve into a bowl, and discard solids. Pour into a large bowl. Repeat procedure with remaining parsnip mixture. Top each serving with 1 tablespoon yogurt. Sprinkle evenly with parsley and bacon.

Nutrition Facts

154 calories; fat 4.1g; saturated fat 2.2g; mono fat 1.2g; poly fat 0.3g; protein 4.8g; carbohydrates 26.3g; fiber 5.8g; cholesterol 10mg; iron 0.9mg; sodium 235mg; calcium 71mg.
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