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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a stockpot over medium heat, melt the butter. | 2. Add the onion and leeks, cover, and cook, stirring once or twice, for 5-7 minutes, or until vegetables are soft but not browned. | 3. Add the parsnips, potatoes, carrots and Recipe #476612 or broth, cover and cook for 25 to 30 minutes, or until the vegetables are tender. | 4. Remove from the heat and let cool for 10 minutes. | 5. Working in batches, transfer the soup to a food processor or blender and puree until smooth. | 6. Your immersion blender can also be used. | 7. Return soup to the pot, whisk in the half and half, and season with the parsley, salt and pepper. | 8. Simmer until heated through. | 9. Ladle the soup into swallow bowls and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
leek	2		washed sliced	108.58	25.186999999999998	2.67	0.534
parsnip	2		peeled sliced	199.5	47.8534	3.1919999999999997	0.7979999999999999
potato	2		peeled cut	-	-	-	-
carrot	2		peeled sliced	104.96	24.5248	2.3808	0.6144
vegetable stock broth	4	cups		-	-	-	-
half	2/3	cup		-	-	-	-
flat leaf parsley	3	tablespoons	minced	-	-	-	-
salt black pepper			ground	-	-	-	-

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