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Cinnamon Parsnip Soup




Source of Recipe


Peak Market


List of Ingredients




15 ml butter 1 tbsp
1 small onion, chopped 1
575 g parsnips, peeled & cut into large chunks 1 1/4 lb
500 ml vegetable stock 2 cup
75 ml dry white wine 1/3 cup
75 ml cream 1/3 cup
1 ml ground cinnamon 1/4 tsp

Recipe



Melt butter in heavy saucepan over medium high heat. Saute onion until tender. Add parsnips, stock and wine, bring to a boil over high heat. Reduce heat to low, cover and simmer about 30 minutes or until parsnips are very tender. Transfer mixture to a blender and process, in batches if necessary, until smooth. Return to saucepan. Stir in remaining ingredients, salt and pepper to taste. Heat until steaming but do not boil.

Serves 4