• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Parsnip and Celery Bisque

  • Recipe Submitted by on

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


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.

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