CARROT-PARSNIP BISQUE

Carrot-Parsnip Bisque image

Warm and comforting, this delicious soup makes a pretty presentation. Easy to prepare, it's a treat to serve for family dinners and special enough for guests. -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 12

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Ingredients

2 tablespoons plus 1 cup peanut oil, divided
1 medium onion, chopped
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon coarsely ground pepper
2 garlic cloves, minced
1 pound medium carrots
2 medium parsnips, peeled and chopped
4 cups chicken stock
1/2 cup half-and-half cream
Minced chives, optional

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.

Nutrition Facts : Calories 241 calories, Fat 11g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 760mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 7g fiber), Protein 8g protein.