![](https://cdn.statically.io/img/www.allrecipes.com/thmb/8eP-gEdPRNo6MlZBH3eyJs8AYJg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/132290-015dd843cbad4825930eb7f55c766b20.jpg)
Ingredients
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2 tablespoons olive oil
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1 ½ pounds peeled parsnips , cut into 1-inch chunks
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1 large onion, cut into large dice
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1 tablespoon butter
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1 pinch sugar
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3 large garlic cloves, thickly sliced
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1 teaspoon ground ginger
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¼ teaspoon cardamom
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¼ teaspoon allspice
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⅛ teaspoon cayenne pepper
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3 cups chicken broth, homemade or from a carton or can
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1 ½ cups half-and-half (or whole milk)
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Salt and freshly ground pepper, to taste
Recommended:
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Garnish: sauteed hazelnuts and dried cranberries*
Directions
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Heat oil over medium-high heat in a large, deep saute pan until shimmering.
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Add parsnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
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Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
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Add ginger, cardamom, allspice and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
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Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes.
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Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
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Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Tips
*Cook 2 Tbs. each coarsely chopped hazelnuts and dried cranberries in 1 tsp. butter until golden and fragrant, 1-2 minutes.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts (per serving)
177 | Calories |
10g | Fat |
20g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 177 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 5g | 24% |
Cholesterol 21mg | 7% |
Sodium 39mg | 2% |
Total Carbohydrate 20g | 7% |
Dietary Fiber 5g | 16% |
Total Sugars 5g | |
Protein 3g | 5% |
Vitamin C 17mg | 19% |
Calcium 87mg | 7% |
Iron 1mg | 4% |
Potassium 419mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.