Parsnip & Potato Soup Recipe
Recipe By Rachael Ray
4.7
25 Rating -
Rate
Non Vegdiet
plan
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ingredients serves
serves4
Add to Shopping ListIngredients for Parsnip & Potato Soup Recipe
- 6 Slices Bacon, Cut Into Thirds
- 2 tablespoon Butter
- 1.25 pound Starchy potatoes, peeled and diced
- 1 pound Parsnips, peeled and diced
- 1 Onion chopped
- 4 Cloves Garlic, Chopped
- 0.12 teaspoon Freshly grated or dried ground nutmeg
- As required Salt and pepper
- 1 Small bundle flat leaf parsley, tied with string
- 4 cup Chicken Stock
- 1/2 pint Heavy cream
- As required Toasted pepitas, for garnish
- As required Chopped chives, for garnish
- 4 English muffins or sourdough rolls
Nutrition
value
value
490
calories per serving
22 g Fat32 g Protein40 g Carbs11 g FiberOther
Current Totals
- Fat22g
- Protein32g
- Carbs40g
- Fiber11g
MacroNutrients
- Carbs40g
- Protein32g
- Fiber11g
Fats
- Fat22g
Vitamins & Minerals
- Calcium116mg
- Iron4mg
- Vitamin A287mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B311mg
- Vitamin B6< 1mg
- Vitamin B9135mcg
- Vitamin B120mcg
- Vitamin C69mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium137mg
- Manganese2mg
- Phosphorus432mg
- Selenium32mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Rachael Ray