Parsnip Bisque

Name: Parsnip Bisque
Ingredients: 1 pound parsnips, peeled and trimmed; 1 tablespoon olive oil; 1/2 medium onion, chopped coarse; 2 celery ribs, chopped coarse; 1 medium leek (white and pale green parts only), washed and chopped coarse; 4 1/2 cups chicken broth; 3/4 cup heavy cream; 2 teaspoons packed light brown sugar

8 ingredients

9 steps

Ingredients

1 pound parsnips, peeled and trimmed
1 tablespoon olive oil
1/2 medium onion, chopped coarse
2 celery ribs, chopped coarse
1 medium leek (white and pale green parts only), washed and chopped coarse
4 1/2 cups chicken broth
3/4 cup heavy cream
2 teaspoons packed light brown sugar

Directions

1

Preheat oven to 350F..
2

In a shallow baking pan toss parsnips with 1/2 tablespoon oil to coat and arrange in one layer.
3

Roast parsnips in middle of oven, turning occasionally, 30 minutes.
4

In a bowl toss onion, celery, and leek with remaining 1/2 tablespoon oil and add to pan.
5

Return pan to oven and roast vegetables, turning parsnips and stirring vegetables occasionally, 30 minutes, or until golden.
6

Cool vegetables slightly and chop parsnips coarse.
7

In a large saucepan simmer broth with vegetables, covered, 20 minutes.
8

In a blender puree mixture in batches with cream (use caution when blending hot liquids) and transfer soup to cleaned saucepan.
9

Stir in brown sugar and salt and pepper to taste.