Directions:
- Heat oil in heavy large saucepan over medium-high heat. Add sausage and saut&until brown on all sides, about 7 minutes. Transfer to plate using slotted spoon. Add onion to saucepan. Reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Add parsnips, rutabaga and carrot and cook 5 minutes, stirring occasionally. Add broths. Bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes.
- Pur&e soup in batches in processor. Return to saucepan. Mix in half and half and thyme. Season with salt and pepper. Add sausage. (Can be prepared 1 day ahead. Cover and chill.) Heat through. Ladle into bowls and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 868.96 Kcal (3638 kJ) | ||
| Calories from fat | 374.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.65g | 64% | |
|---|---|---|---|
| Cholesterol | 158.48mg | 53% | |
| Sodium | 2328.12mg | 97% | |
| Potassium | 1531.98mg | 33% | |
| Total Carbs | 53.84g | 18% | |
| Sugars | 15.05g | 60% | |
| Dietary Fiber | 7.37g | 29% | |
| Protein | 70.01g | 140% | |
| Vitamin C | 83.3mg | 139% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 12.8mg | 71% | |
| Calcium | 217.6mg | 22% | |
| Amount Per 100 g | |||
| Calories | 103.01 Kcal (431 kJ) | ||
| Calories from fat | 44.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.94g | 64% | |
|---|---|---|---|
| Cholesterol | 18.79mg | 53% | |
| Sodium | 275.98mg | 97% | |
| Potassium | 181.61mg | 33% | |
| Total Carbs | 6.38g | 18% | |
| Sugars | 1.78g | 60% | |
| Dietary Fiber | 0.87g | 29% | |
| Protein | 8.3g | 140% | |
| Vitamin C | 9.9mg | 139% | |
| Iron | 1.5mg | 71% | |
| Calcium | 25.8mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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