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    You are in: Home / Recipes / Parsnip & Parmesan Soup Recipe
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    Parsnip & Parmesan Soup

    Total Time:

    Prep Time:

    Cook Time:

    11 hrs

    10 hrs

    1 hr

    Peester's Note:

    A delicious heart warming soup just right for those winter nights that are starting to draw in.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat your oven to gas mark 6.
    2. 2
      Simmer the parsnips in plenty of boiling lightly salted water for approximately 3 minutes or until just soft.
    3. 3
      Drain and put back into saucepan.
    4. 4
      Add 25g of parmesan and stir well covering the parsnips.
    5. 5
      Put the olive oil into a roasting tin and put into the oven for about 5 minutes.
    6. 6
      Add the parsnip and cheese mixture to the hot roasting tin and add the butter.
    7. 7
      Bake for about 45 mins turning regularly.
    8. 8
      Drain the leftover oil from the tin into a saucepan and cook the onion gently in this until soft.
    9. 9
      Stir in the flour and cook for 1 minute.
    10. 10
      Add the stock stirring constantly. Bring to the boil.
    11. 11
      Add the parsnips to the soup and simmer for 10 minutes with a lid on.
    12. 12
      Add the remaining parmesan. (You can always add more if you want to afterwards).
    13. 13
      Puree the soup in a blender. Return to the pan and add the cream and salt and pepper to taste.

    Ratings & Reviews:

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    Nutritional Facts for Parsnip & Parmesan Soup

    Serving Size: 1 (348 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 300.2
     
    Calories from Fat 174
    58%
    Total Fat 19.3 g
    29%
    Saturated Fat 8.7 g
    43%
    Cholesterol 38.0 mg
    12%
    Sodium 1041.2 mg
    43%
    Total Carbohydrate 21.1 g
    7%
    Dietary Fiber 4.8 g
    19%
    Sugars 6.1 g
    24%
    Protein 11.1 g
    22%

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