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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large stock pot, place the parsnips, apple cider and vegetable stock. Bring to boil over medium-high heat. Reduce heat to medim, simmer uncovered 20 minutes or until the parsnips are fork-tender. | 2. In a saute pan, melt the butter over low heat. Add the chopped Granny Smith apples; cooking 5 minutes. Add the cognac if using, cook another 12-15 minutes or until the apples are lighty browned and tender; stirring occasionally. | 3. Transfer the apple mixture to the pot with the parsnips. Add in the milk, salt, and white pepper. Using an immersion blender, blend until smooth. | 4. Cook soup, without burning, until heated through completely. | 5. Garnish with the lemon thyme. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
parsnip	4	cups	peeled cubed	399.0	95.7068	6.3839999999999995	1.5959999999999999
apple cider	2	cups		-	-	-	-
vegetable stock	1 1/2	cups		16.575	3.083	0.7956	0.23199999999999998
butter	1/4	cup		342.0	15.714	10.686	28.8
granny smith apple	2		peeled seeded chopped	238.96	56.0732	1.8128	0.7828
cognac	1	tablespoon		-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
salt	1/2	teaspoon		-	-	-	-
white pepper	1/8	teaspoon		0.888	0.2058	0.0312	0.0064
lemon thyme	1	tablespoon	minced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.