Best Parsnip Bisque Recipes

CARROT-PARSNIP BISQUE

Steps:

• 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 4 bowls. Top with carrot strips and, if desired, chives.

PARSNIP & CELERY ROOT BISQUE

Steps:

• 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.

PARSNIP BISQUE

Steps:

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

SWEET POTATO, PARSNIP AND TURNIP BISQUE

Steps:

• In a 6-8 quart soup pot saute the onion and garlic in the olive oil until the onion is softened.
• Add the sweet potato, parsnip and turnip and cook until softened, about 8 minutes, stirring occasionally.
• Add the chicken stock and bring to a boil.
• Boil uncovered for 15 minutes or until vegetables are tender.
• Puree using either a stick/immersion blender or by transferring to a blender and then back to the pot.
• Slowly add the heavy cream into the puree.
• Ladle into bowls and garnish with a dollop of sour cream and a sprinkle of chopped flat leaf parsley.

GINGERED PARSNIP BISQUE

Steps:

• Melt butter in heavy large pot over medium heat. Add next 5 ingredients and sauté until vegetables are tender, about 5 minutes. Stir in broth and parsnips; bring to boil. Reduce heat to medium-low and simmer until parsnips are tender, about 20 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Strain into another large pot; discard solids in strainer. Whisk in half and half. (Can be made 1 day ahead. Cover; chill.) Simmer soup over medium heat until heated through, about 10 minutes. Season soup with salt and pepper.

GINGERED PARSNIP BISQUE

Steps:

• Melt butter in heavy pot over medium heat.
• Add next 5 ingredients and saute until vegetables are tender, about 5 minutes.
• Stir in broth and parsnips; bring to boil.
• Reduce heat to medium low and simmer until parsnips are tender, about 20 minutes.
• Cool slightly.
• Working in batches, puree soup in blender until smooth.
• Strain into another large pot; discard solids in stainer.
• Whisk in half and half.
• Simmer soup over medium heat until heated through, about 10 minutes.
• Season soup with salt and pepper to taste.

HONEY ROASTED PARSNIP BISQUE

Steps:

• Preheat the oven to 375 degrees F.
• Toss the parsnips with the oil and 1 teaspoon of salt and drizzle with 3 tablespoons honey. Place on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the parsnips are a deep golden brown; they tend to burn easily so make sure to toss often while roasting.
• Meanwhile, put the water into a large pot and place over high heat. Lay a double layer of cheesecloth on a flat surface and place the carrot, onion, parsley, bay leaves and peppercorns in the center. Tie the cheesecloth up and around the vegetable and herb mix and drop it into the water. Bring to a boil, lower the heat and simmer for 30 minutes.
• Remove the parsnips from the oven and place them immediately into the stock. Add the remaining honey and salt and white pepper; simmer for about 20 minutes. Puree with an immersion blender, or in batches in a blender. Add the cream and cook for another 10 minutes or until thick.

PARSNIP BISQUE WITH CRISP CHESTNUTS

Steps:

• Cook onion, parsnips, potato, and thyme sprigs in 1 teaspoon butter in a 3-quart saucepan over moderate heat, stirring, until just beginning to brown on bottom of pan, 4 to 5 minutes. Season with salt and white pepper and add broth and water. Simmer, covered, until vegetables are tender, about 20 minutes. Discard thyme sprigs.
• Puree soup in batches in a blender (use caution when blending hot liquids) and transfer to a bowl. Return soup to saucepan with salt and white pepper to taste and keep warm.
• Sauté chestnuts in remaining 1 teaspoons butter in a small nonstick skillet over moderately high heat, stirring frequently, until browned and crisp, about 5 minutes.
• Serve soup topped with chestnuts.