Appetizers : Cinnamon Parsnip Soup

• 2 tablespoons margarine or unsalted butter
  
• 1 medium onion, chopped
  
• 2 pounds parsnips, peeled and cut into 2-inch chunks
  
• 3 cups chicken broth
  
• 1/2 cup dry white wine
  
• 1/2 cup half-and-half
  
• 1/2 teaspoon Original TABASCO® brand Pepper Sauce
  
• Ground cinnamon
  

Heat margarine in a 3- to 4-quart saucepan over medium-high heat; add onion and cook until translucent, about 5 minutes, stirring often.

Add parsnips and broth. Bring to a boil over high heat; reduce heat, cover and simmer until parsnips are very tender, about 30 minutes.

Process mixture, a portion at a time, in a food processor or blender until smooth. Return to pan; stir in wine, half-and-half, and TABASCO^® Sauce and heat until steaming. Ladle into bowls and sprinkle servings with cinnamon.

Makes 4 to 6 servings.