SC - OOP soup recipe

[Helen]

Cinnamon Parsnip Soup 

                                  Prep: 15 min, Cook: 40 min. 

     1 Tbs. plus 1 tsp. unsalted butter 
     3/4 medium onion, chopped 
     1-1/4 lbs. parsnips, peeled and cut into 2 inch chunks 
     2 cups vegetable or chicken stock 
     1/3 cup dry white wine 
     1/3 cup heavy cream 
     1/8 tsp. hot red pepper sauce 
     1/4 tsp. ground cinnamon 

Melt butter in a heavy saucepan over medium high heat. Sauté onion about
5 minutes, stirring often, until onion is tender. Add
next 3 ingredients and bring to a boil over high heat. Reduce heat to
low, cover and simmer about 30 minutes or until parsnips
are very tender. Transfer mixture to a food processor or blender and
process, in batches if necessary, until smooth. Return to
saucepan. Stir in remaining ingredients and salt and pepper to taste.
Heat until steaming. Do not boil. 

Per serving: calories 238, fat 11.6g, 44% calories from fat, cholesterol
38mg, protein 2.9g, carbohydrates 29.8g, fiber 5.4g,
sodium 25mg. 

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