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Recipe Name: Apple And Parsnip Soup With Coriander Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
3 Tablespoon(s) Unsalted butter
1 1/2 Pound(s) Granny Smith apples, peeled
cored
sliced
1 1/2 Pound(s) Parsnips, peeled sliced
1 Onion, chopped
1 1/2 Teaspoon(s) Ground coriander
4 Cup(s) Canned chicken broth, or
more
Chopped fresh parsley
Apple slices, optional
minutes.
Directions:
Melt butter in heavy large Dutch oven over medium-high heat. Add
apples, parsnips, onion and coriander and saute until slightly
softened, about 12 minutes. Add 4 cups broth and bring to boil. Reduce
heat to medium-low, cover and simmer until apples and parsnips are
tender, about Puree soup in blender in batches. Return puree to
saucepan. Thin with more broth if desired. (Can be made 1 day ahead.
Cover and chill. Rewarm over medium heat before continuing.) Season
soup with salt and pepper. Ladle into bowls. Sprinkle with parsley;
garnish with apple slices if desired and serve. Serves 6. Bon
Appetit November 1993 Converted by MC_Buster. Converted by MM_Buster
v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1378
Calories From Fat: 382
Total Fat: 43.2g
Cholesterol: 91.6mg
Sodium: 3023.5mg
Potassium: 4338.2mg
Carbohydrates: 230.7g
Fiber: 41.6g
Sugar: 123.8g
Protein: 32.3g


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