Carrot-Parsnip Bisque Recipe

Carrot-Parsnip Bisque Recipe
Carrot-Parsnip Bisque Recipe photo by Taste of Home
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Carrot-Parsnip Bisque Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 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

Directions

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 four bowls. Top with carrot strips and, if desired, chives. Yield: 4 servings.
Originally published as Carrot-Parsnip soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p166

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  • 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
  1. 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.
  2. 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.
  3. Gently reheat soup; stir in cream. Divide soup among four bowls. Top with carrot strips and, if desired, chives. Yield: 4 servings.
Originally published as Carrot-Parsnip soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p166

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