Instructions: In 3 to 4-quart saucepan, combine margarine and onion; cook over medium-high heat, stirring often, until onions are translucent, about 5 minutes.

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, portion at a time, in food processor or blender until smooth.

Return to pan, stir in wine, half-and-half and Tabasco pepper sauce and heat until steaming.

Sprinkle individual servings with cinnamon.

Makes 4 to 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.