Parsnip & Celery Root Bisque Recipe photo by Taste of Home
Parsnip & Celery Root Bisque
TOTAL TIME: Prep: 25 min. Cook: 45 min.
YIELD: 8 servings (2 quarts).
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
Ingredients
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2 tablespoons olive oil
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2 medium leeks (white portion only), chopped (about 2 cups)
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1-1/2 pounds parsnips, peeled and chopped (about 4 cups)
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1 medium celery root, peeled and cubed (about 1-1/2 cups)
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4 garlic cloves, minced
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6 cups chicken stock
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1-1/2 teaspoons salt
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3/4 teaspoon coarsely ground pepper
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1 cup heavy whipping cream
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2 tablespoons minced fresh parsley
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2 teaspoons lemon juice
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2 tablespoons minced fresh chives
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Pomegranate seeds, optional
Directions
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1.
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.
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2.
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 pomegranate seeds if desired.
Nutrition Facts
1 cup: 248 calories, 15g fat (7g saturated fat), 34mg cholesterol, 904mg sodium, 25g carbohydrate (8g sugars, 5g fiber), 6g protein.
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