Guest guest Posted April 10, 1999 Report Share Posted April 10, 1999 Substitute for the chicken broth. * Exported from MasterCook * Cinnamon Parsnip Soup Recipe By : Tabasco www.tabasco.com Serving Size : 4 Preparation Time :0:00 Categories : Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons margarine or unsalted butter 1 medium onion -- chopped 2 pounds parsnips -- peeled and cut into -- 2-inch chunks 3 cups chicken broth 1/2 cup dry white wine 1/2 cup half-and-half 1/4 teaspoon TABASCO pepper sauce Ground cinnamon In 3 to 4-quart saucepan, combine margarine and onion; cook over medium-high heat, stirring often, until onions are translucent, about 5 minutes. Add parsnips and broth. Bring to a boil over high heat; reduce heat, cover and simmer until parsnips are very tender, about 30 minutes. Process mixture, portion at a time, in food processor or blender until smooth. Return to pan, stir in wine, half-and-half and Tabasco pepper sauce and heat until steaming. Sprinkle individual servings with cinnamon. Makes 4 to 6 servings. Formatted using MC Buster by Karen Sonnessa - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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