Parsnip Bisque Recipes

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PARSNIP & CELERY ROOT BISQUE



Parsnip & Celery Root Bisque image

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

2 tablespoons olive oil
2 medium leeks (white portion only), chopped (about 2 cups)
1-1/2 pounds parsnips, peeled and chopped (about 4 cups)
1 medium celery root, peeled and cubed (about 1-1/2 cups)
4 garlic cloves, minced
6 cups chicken stock
1-1/2 teaspoons salt
3/4 teaspoon coarsely ground pepper
1 cup heavy whipping cream
2 tablespoons minced fresh parsley
2 teaspoons lemon juice
2 tablespoons minced fresh chives
Pomegranate seeds, optional

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



Carrot-Parsnip Bisque image

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

2 tablespoons plus 1 cup peanut oil, divided
1 medium onion, chopped
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon coarsely ground pepper
2 garlic cloves, minced
1 pound medium carrots
2 medium parsnips, peeled and chopped
4 cups chicken stock
1/2 cup half-and-half cream
Minced chives, optional

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



Honey Roasted Parsnip Bisque image

Provided by The Hearty Boys

Time 1h15m

Yield 8 cups

Number Of Ingredients 12

2 pounds parsnips, peeled and quartered lengthwise
1/4 cup vegetable oil
3 teaspoons salt, divided
6 tablespoons honey, divided
6 cups water
1 bunch parsley
1 carrot, cut in 1/2
1 small onion
2 bay leaves
1/2 teaspoon black peppercorns
2 teaspoons white pepper
3 cups heavy cream

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



Parsnip Bisque image

Categories     Soup/Stew     Milk/Cream     Blender     Roast     Parsnip     Winter     Simmer     Gourmet

Yield Makes about 6 1/2 cups

Number Of Ingredients 8

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

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



Sweet Potato, Parsnip and Turnip Bisque image

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

1 large sweet potato, peeled and cubed
2 medium parsnips, peeled and chopped
1 medium turnip, peeled and chopped
1 yellow onion, chopped
2 garlic cloves, minced
1 (32 ounce) container chicken stock
1 cup heavy cream
2 teaspoons extra virgin olive oil
sour cream
flat leaf parsley, chopped

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



Gingered Parsnip Bisque image

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

3 tablespoons butter
2 1/2 cups chopped leeks
1/2 cup chopped parsley
3 tablespoons minced peeled fresh ginger
2 large shallots, minced
1/8 teaspoon cayenne pepper
4 1/2 cups reduced-sodium chicken broth
1 1/2 lbs peeled parsnips, chopped coarsely (4 cups)
2 cups half-and-half

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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