Recipes  

Cream of Parsnip Soup with Venison, Broccoli and Cranberries

  • Preparation 30 MIN
    Cooking 30 MIN
  • Servings 4
  • Freezes
Share

Ingredients

Cream of Parsnip Soup

Topping

Preparation

Cream of Parsnip Soup

  1. In a pot over medium heat, soften the onion in the butter until translucent. Add the parsnips, broth and milk. Bring to a boil.
  2. Cover and simmer for about 25 minutes or until the vegetables are tender. The milk will curdle while cooking. This is normal. After being puréed in the blender, the milk will give a velvety texture to the soup without the need for cream or added fat.
  3. In a blender, purée the soup until smooth. Return to the saucepan. Season with salt and pepper. Keep warm.

Topping

  1. With a vegetable peeler, finely shave the broccoli florets. Use the remaining broccoli in a sauté or another soup. You will need 1/2 cup (125 ml) of broccoli “pearls.”
  2. In a small skillet over low heat, sauté the broccoli pearls for 1 minute in 1 tbsp of the oil. Set aside.
  3. In a skillet over medium-high heat, brown the meat and garlic in the remaining oil. Set aside.
  4. Pour the parsnip soup into bowls. Top with the broccoli, meat, cranberries and Parmesan.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth

Content % Daily Value
Calories 515  
Total Fat 24 g  
Saturated Fat 7 g  
Sodium (salt) 875 mg  
Carbohydrates 54 g  
Fibre 8 g  
Protein 23 g