Cinnamon Parsnip Soup

Recipe Ingredients

2 tablespoons	30ml	Margarine or unsalted butter
1 tablespoon	15ml	Onion - chopped (medium)
2 lbs	908g / 32oz	Parsnips - peeled, and
		Cut into 2" chunks
3 cups	711ml	Chicken broth
1/2 cup	118ml	Dry white wine
1/2 cup	118ml	Half-and-half
1/4 teaspoon	1.3ml	Tabasco pepper sauce
		Ground cinnamon - to taste

Recipe Instructions

In 3- to 4-quart saucepan, combine margarine and onion; cook over medium-high heat, stirring often, until onions are translucent, about 5 minutes. Add parsnips and broth. Bring to a boil over high heat; reduce heat, cover and simmer until parsnips are very tender, about 30 minutes.

Process mixture, portion at a time, in food processor or blender until smooth. Return to pan, stir in wine, half-and-half and Tabasco pepper sauce and heat until steaming.

Sprinkle individual servings with cinnamon.

This recipe yields 4 to 6 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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