Side Pannel
Parsnip and Celery Bisque
Parsnip and Celery Bisque
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 2 tb Butter
- 1 c Diced onion
- 1 1/4 c Diced celery
- 3 c Thinly sliced parsnips;
- -(about 1 pound)
- 2 c Diced; peeled potatoes
- -(about 3/4 pound)
- 6 c Chicken broth
- 1/2 ts Dried thyme leaves
- Salt and pepper; to taste
- 1 c Heavy cream
- Chopped fresh parsley; for
- -garnish
Directions
Heat the butter in a Dutch oven or large pot over medium-high heat. Add the
onion and celery, and saute until the onion is softened, about 5 minutes.
Add the parsnips, potatoes, broth, thyme, salt, and pepper. Cover and bring
to a boil, then reduce the heat and simmer for 20 minutes or until the
vegetables are tender. Uncover and, when it is cool enough to handle, puree
in batches in a processor. Return the puree to the pot, stir in the cream
and more broth if the soup is too thick, and heat thoroughly. Serve
garnished with parsley.
Makes about 8 cups.
onion and celery, and saute until the onion is softened, about 5 minutes.
Add the parsnips, potatoes, broth, thyme, salt, and pepper. Cover and bring
to a boil, then reduce the heat and simmer for 20 minutes or until the
vegetables are tender. Uncover and, when it is cool enough to handle, puree
in batches in a processor. Return the puree to the pot, stir in the cream
and more broth if the soup is too thick, and heat thoroughly. Serve
garnished with parsley.
Makes about 8 cups.
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