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Roasted Parsnip Soup With Bacon And Shallots
BROOKLYN SUPPER14Ingredients
85Minutes
460Calories
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Ingredients
US|METRIC
4 SERVINGS
- 5 parsnips (– 6 medium, peeled and cut into a 1/2 inch cube, roughly 2 1/2 cups)
- 2 tsp. olive oil
- 1/2 tsp. sea salt
- 4 strips bacon
- 4 shallots (large, peeled and sliced)
- 2 Tbsp. bacon fat
- 1 Tbsp. butter
- 3 cups broth
- 6 bay leaves (fresh, if possible)
- 2 cups water
- 1/4 cup white wine
- 2 tsp. sea salt
- 1/2 teaspoon fresh ground pepper (fresh)
- 1 pinch celery seed
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium2360mg98% |
| Potassium1130mg32% |
| Protein12g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber7g28% |
| Sugars7g |
| Vitamin A30% |
| Vitamin C60% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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