PARSNIP & CELERY ROOT BISQUE
Here's a simple yet elegant soup for fall and winter. Everyone enjoys the smooth texture and earthy veggies. For a colorful garnish, sprinkle on chives and pomegranate seeds.-Merry Graham, Newhall, California
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil over medium-high heat; saute leeks 3 minutes. Add parsnips and celery root; cook and stir 4 minutes. Add garlic; cook and stir 1 minute. Stir in stock, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 25-30 minutes., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. Stir in cream, parsley and lemon juice; heat through. Serve with chives and, if desired, pomegranate seeds.
Nutrition Facts : Calories 248 calories, Fat 15g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 904mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 6g protein.
CARROT-PARSNIP BISQUE
Warm and comforting, this delicious soup makes a pretty presentation. Easy to prepare, it's a treat to serve for family dinners and special enough for guests. -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add onion, cinnamon, salt, nutmeg and pepper. Cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute. Set aside 1 carrot; chop remaining carrots. Add chopped carrots, parsnips and stock to onion mixture; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return soup to pan; keep warm. Using a vegetable peeler, shave carrot lengthwise into very thin strips. In a small saucepan, heat remaining oil over medium-high heat. Fry carrot strips 2-3 minutes or until crispy, stirring occasionally. Drain on paper towels., Gently reheat soup; stir in cream. Divide soup among 4 bowls. Top with carrot strips and, if desired, chives.
Nutrition Facts : Calories 241 calories, Fat 11g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 760mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 7g fiber), Protein 8g protein.
HONEY ROASTED PARSNIP BISQUE
Provided by The Hearty Boys
Time 1h15m
Yield 8 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Toss the parsnips with the oil and 1 teaspoon of salt and drizzle with 3 tablespoons honey. Place on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the parsnips are a deep golden brown; they tend to burn easily so make sure to toss often while roasting.
- Meanwhile, put the water into a large pot and place over high heat. Lay a double layer of cheesecloth on a flat surface and place the carrot, onion, parsley, bay leaves and peppercorns in the center. Tie the cheesecloth up and around the vegetable and herb mix and drop it into the water. Bring to a boil, lower the heat and simmer for 30 minutes.
- Remove the parsnips from the oven and place them immediately into the stock. Add the remaining honey and salt and white pepper; simmer for about 20 minutes. Puree with an immersion blender, or in batches in a blender. Add the cream and cook for another 10 minutes or until thick.
PARSNIP BISQUE
Steps:
- Preheat oven to 350°F..
- In a shallow baking pan toss parsnips with 1/2 tablespoon oil to coat and arrange in one layer. Roast parsnips in middle of oven, turning occasionally, 30 minutes.
- In a bowl toss onion, celery, and leek with remaining 1/2 tablespoon oil and add to pan. Return pan to oven and roast vegetables, turning parsnips and stirring vegetables occasionally, 30 minutes, or until golden. Cool vegetables slightly and chop parsnips coarse.
- In a large saucepan simmer broth with vegetables, covered, 20 minutes. In a blender pureé mixture in batches with cream (use caution when blending hot liquids) and transfer soup to cleaned saucepan. Stir in brown sugar and salt and pepper to taste.
SWEET POTATO, PARSNIP AND TURNIP BISQUE
This was an accidental creation that turned out to be quite delicious. My husband says all the flavors combined remind him of butternut squash.
Provided by Heirloom
Categories Yam/Sweet Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a 6-8 quart soup pot saute the onion and garlic in the olive oil until the onion is softened.
- Add the sweet potato, parsnip and turnip and cook until softened, about 8 minutes, stirring occasionally.
- Add the chicken stock and bring to a boil.
- Boil uncovered for 15 minutes or until vegetables are tender.
- Puree using either a stick/immersion blender or by transferring to a blender and then back to the pot.
- Slowly add the heavy cream into the puree.
- Ladle into bowls and garnish with a dollop of sour cream and a sprinkle of chopped flat leaf parsley.
GINGERED PARSNIP BISQUE
If you like parsnips you will like this pleasing soup. Add a crunch to this velvety soup by topping it with plain croutons if you like.
Provided by MarieRynr
Categories Low Protein
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in heavy pot over medium heat.
- Add next 5 ingredients and saute until vegetables are tender, about 5 minutes.
- Stir in broth and parsnips; bring to boil.
- Reduce heat to medium low and simmer until parsnips are tender, about 20 minutes.
- Cool slightly.
- Working in batches, puree soup in blender until smooth.
- Strain into another large pot; discard solids in stainer.
- Whisk in half and half.
- Simmer soup over medium heat until heated through, about 10 minutes.
- Season soup with salt and pepper to taste.
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