PARSNIP & CHESTNUT BISQUE

By BobD

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, chopped
• 2 garlic cloves, crushed
• 1 pound parsnips, peeled and roughly chopped
• 1/4 cup sweet Marsala wine
• 8 cups vegetable stock
• 2 cups jarred peeled chestnuts
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup tofu sour cream or tofu cream cheese
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Details

Servings 6

Preparation

Step 1

1. In a medium stockpot set over medium heat, heat the olive oil. Add the onion, garlic and parsnips and sauté until the parsnips begin to brown, about 5 to 6 minutes.

2. Add the Marsala and cook until reduced by half, about 2 minutes. Stir in the vegetable stock, chestnuts, allspice, cloves, nutmeg and tofu sour cream and bring to a simmer. Cook until the parsnips are tender, about 8 to 10 minutes. Remove from the heat and set aside; allow the mixture to cool slightly.

3. Carefully purée the cooled mixture in a blender. Season with salt and pepper. Serve hot.