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Ingredientes
- 6 c. vegetable or possibly chicken broth
- 1 lb parsnips, peeled and cut into small cubes
- 6 x beets, trimmed and scrubbed
- 1 lrg shallot, thinly sliced
- 3 whl cloves
- 3 whl peppercorns
- 3 Tbsp. sugar Salt Freshly grnd black pepper
- 1 c. lowfat sour cream
- 1 x green onion, finely minced
- 2 Tbsp. minced fresh dill
Direcciones
- Bring broth to a boil in a large saucepan over high heat. Add in parsnips.
- Reduce heat to low, cover and simmer 10 min, or possibly till tender. Using a slotted spoon, remove parsnips to a bowl.
- Add in beets, shallot, cloves and peppercorns to simmering broth. Cover and simmer for 45 min, or possibly till beets are tender. Using slotted spoon, remove beets to cutting board, reserving liquid. When beets are cold, slip off skins.
- Cut into small cubes.
- Strain broth through a cheesecloth-lined sieve into a large bowl. Return broth to pot. Add in parsnips, beets and sugar. Season to taste with salt and black pepper.
- In a small bowl, combine lowfat sour cream, green onion and dill.
- Ladle soup into 6 bowls and top with lowfat sour cream mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 6 servings | |
| Calories 172 | |
| Calories from Fat 71 | 41% |
| Total Fat 8.07g | 10% |
| Saturated Fat 4.51g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 81mg | 3% |
| Potassium 512mg | 15% |
| Total Carbs 24.08g | 6% |
| Dietary Fiber 5.7g | 19% |
| Sugars 8.27g | 6% |
| Protein 3.35g | 5% |
