Cinnamon Parsnip Soup

0 stars based on 0 votes.
0 ratings
Rate This Recipe


  • 2 tablespoons margarine or unsalted butter
  • 1 medium onion, chopped
  • 2 pounds parsnips, peeled and cut into 2-inch chunks
  • 3 cups chicken broth
  • 1/2 cup dry white wine
  • 1/2 cup half-and-half
  • 1/2 teaspoon TABASCO® brand Original Red Sauce
  • Ground cinnamon


Heat margarine in a 3- to 4-quart saucepan over medium-high heat; add onion and cook until translucent, about 5 minutes, stirring often.

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, a portion at a time, in a food processor or blender until smooth. Return to pan; stir in wine, half-and-half, and TABASCO® Sauce and heat until steaming. Ladle into bowls and sprinkle servings with cinnamon.

Makes 4 to 6 servings.

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
Be the first to comment on this recipe!