This ad will not print with your recipe
Print Options
Font Size
Midwest Living
Pumpkin Parsnip Bisque with Hazelnut Toasts
Puree wintry vegetables like potato, leek and parsnip into a velvety soup. Don't skip the crisp, buttery dippers. They're delicious dunked in the soup.

Ingredients
Directions
*
Toasts can be made ahead and held at room temperature for 1 to 2 hours.
**
Soup can be prepared to this point and refrigerated up to 3 days or frozen up to 1 month until ready to serve. Defrost and heat soup, covered, over medium-low heat until heated through.
Nutrition Facts
Per Serving:
208 calories; fat 10g; cholesterol 19mg; saturated fat 5g; carbohydrates 26g; mono fat 4g; poly fat 1g; insoluble fiber 5g; sugars 6g; protein 4g; vitamin a 8653.5IU; vitamin c 14.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.9mg; vitamin b6 0.2mg; folate 49mcg; sodium 562mg; potassium 443mg; calcium 56mg; iron 1.5mg.
This ad will not print with your recipe
Ads will not print with your recipe Advertisement