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
Total TimePrep: 25 min. Cook: 45 min.
Makes8 servings (2 quarts)
- 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
- 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.
- 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, if desired, pomegranate seeds.
Nutrition Facts1 cup: 248 calories, 15g fat (7g saturated fat), 34mg cholesterol, 904mg sodium, 25g carbohydrate (8g sugars, 5g fiber), 6g protein.
Originally published as Parsnip and Celery Root Bisque with Pomegranate Arils in Taste of Home Christmas Annual 2014
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