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Parsnip Soup with Toasted Almonds

See full recipe on: Martha Stewart



Ingredients

2 tablespoons unsalted butter
3 small shallots, chopped
1 pound parsnips (about 4 medium), peeled and coarsely chopped
1 small yukon gold potato, peeled and coarsely chopped
Coarse salt and freshly ground pepper
3 1/2 cups water
1/4 cup heavy cream
2 tablespoons sliced raw almonds, toasted

Nutrition 4 servings

Per Serving % Daily Value
Calories 261
Fat 13g 20%
Carbs 34g 11%
Protein 4g 8%
Fiber 7g 31%
Cholesterol 35mg 11%
Sodium 32mg 1%
     
Fat
Carbs
Protein

Preparation






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