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    You are in: Home / Recipes / Cream of Parsnip and Apple Soup Recipe
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    Cream of Parsnip and Apple Soup

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on November 08, 2009

      This is fantastic soup, better than anything I have had in a restaurant or anywhere for that matter. I did cut down on the curry a tiny bit.

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    • on March 18, 2009

      I felt that something were missing from our St. Patrick's Day meal last night. I know: vindaloo, chapati and basmati rice (the faint strains of sitar music playing in the background...)! Is there an East Indian/Irish connection that I am unaware? I used only 1/2 cup of cream although I believe the soup could hold its own without the cream and cut down on fat content, if that's an issue for you. Fresh parsley from our herb garden supplied the Irish green. Served with Irish soda bread and TSR Version of Mcdonald's Shamrock Shake by Todd Wilbur. What a combination of flavors! Finally, and most surprising of all: ~Tasty Dish~ approved. She ate a big people sized bowl of this soup! Who knew??!! ;)

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    • on March 08, 2014

      I had higher hopes for this recipe but my boyfriend really loved it so I'm giving in one more star. We added me curry powder to try and tone down the apple flavor. I don't know why it was so strong as I weighed both the apple and parsnip and if anything I was light on the apple. I can't have dairy so tried it with soy and that was an improvement. Not sure I will make again.

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    • on April 19, 2011

      A lovely, elegant soup. I made exactly as directed (except used half and half instead of full cream) and thought the soup perfectly balanced and the spice combination and amounts just right. It's easy enough to throw together for oneself and such a special soup that it would be perfect dinner party fare. I used a fairly mild curry; I suspect the veg and fruit could easily stand up to a stronger one. Many thanks, Rita.

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    • on January 16, 2010

      This is an excellent use of parsnips and apples. We loved the Indian flavors and didn't change a thing. I used fat free half and half for the cream which added a nice richness. Only skipped the parsley as I didn't have any on hand.

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    • on March 17, 2008

      I loved this recipe. It didn't need the cream-- it was nice and creamy without. I didn't have any apples, so I added applesauce instead-- yummy

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    • on February 22, 2005

      Rita, I LOVED this. I was a little light on the parsnip ingredient--pretty sure it didn't come to a whole pound. Didn't have a blender, so I just mashed everything & whisked it together the best I could. No matter, I think I would love just the "soup" part alone without the fruit and veggies. Great dish!

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    Nutritional Facts for Cream of Parsnip and Apple Soup

    Serving Size: 1 (293 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 287.0
     
    Calories from Fat 114
    40%
    Total Fat 12.7 g
    19%
    Saturated Fat 6.9 g
    34%
    Cholesterol 37.0 mg
    12%
    Sodium 280.6 mg
    11%
    Total Carbohydrate 40.1 g
    13%
    Dietary Fiber 7.8 g
    31%
    Sugars 18.8 g
    75%
    Protein 6.4 g
    12%

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