Cream of Parsnip Soup with Venison, Broccoli and Cranberries

Cream of Parsnip Soup with Venison, Broccoli and Cranberries

  • Preparation 30 min
  • Cooking 30 min
  • Servings 4
  • Freezes Yes
Featured in RICARDO Magazine (WINTER 2015)
See

Categories

Ingredients

  • Cream of Parsnip Soup

  • Topping

    • 1 small broccoli
    • 1/2 lb (225 g) ground venison, caribou or bison
    • 1 clove garlic, chopped
    • 1/4 cup (60 ml) olive oil
    • 2 tbsp dried cranberries, finely chopped
    • 2 tbsp grated Parmigiano-Reggiano cheese

Preparation

  • Cream of Parsnip Soup

  • Topping

Personal Note