Parsnip Bisque

By HeatherS

Ingredients

• 1 lb Parsnips, peeled & trimmed
• 1 tbsp olive oil
• 1/2 medium onion, coarsely chopped
• 2 celery ribs, coarsely chopped
• 1 leek (white & pale green parts only) coarsely chopped
• 4 1/2 cups chicken broth
• 3/4 cup heavy cream
• 2 tsp brown sugar, lightly packed
• salt & pepper to taste
• chives, chopped to garnish

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 F (180 C). In a shallow baking pan; toss parsnips with 1 1/2 tablespoon (7 ml) oil to coat; arrange in one layer. Roast parsnips in middle of oven, turning occasionally for 30 minutes. In a bowl; toss onion, celery and leek with remaining 1 1/2 tablespoon (7 ml) oil and add to parsnips. Return pan to oven and roast vegetables, stirring occasionally; 30 minutes or until golden. Cool vegetables slightly and chop parsnips coarsely. In a large saucepan; simmer broth with vegetables covered for 20 minutes. In a blender; puree mixture in batches with cream (use caution when blending hot liquids) and transfer soup to cleaned saucepan. Stir in brown sugar,salt and pepper. Garnish with chopped chives.