Parsnip & Celery Root Bisque
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
- 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
Reviews
This was delicious. I made a few changes. I sautéed leeks and 2 ribs of celery with butter instead of oil until soft. I added a sweet potato and turnips because I didn’t have celery root. I also added a bay leaf. I forgot the parsley and I have an aversion for lemon in soups. The chives and pomegranate seeds were a nice touch. I will make this again. Thanks!