ROASTED ROOT VEGETABLE BISQUE

Roasted Root Vegetable Bisque image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h

Yield 8

Number Of Ingredients 16

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6 parsnips (1 lb), peeled, chopped
4 small turnips (1 lb), peeled, chopped
1 large (1 lb) celery root (celeriac), peeled, chopped
1 large (2 lb) butternut squash, peeled, seeded and chopped
1/4 cup olive oil
10 cups chicken broth
1/4 cup butter
2 large onions, chopped (2 cups)
4 cloves garlic, finely chopped
3 tablespoons all-purpose flour
3 tablespoons tomato paste
2 teaspoons Cajun seasoning
1 cup whipping cream
1/2 teaspoon salt
Croutons, if desired
Chopped fresh parsley, if desired

Steps:

Heat oven to 450°F. In large bowl, toss parsnips, turnips, celery root, squash and oil until coated. In large roasting pan, spread vegetables in single layer.
Roast 1 hour to 1 hour 10 minutes or until vegetables are tender and browned. Cool slightly. In food processor or blender, place half of the roasted vegetables and 3 cups of the broth. Cover; process until smooth. Pour into 4- to 5-quart Dutch oven. Repeat with remaining vegetables and 3 more cups broth; set aside.
In 10-inch skillet, melt butter over medium-high heat. Add onions and garlic; cook 7 minutes. Reduce heat to medium. Add flour; cook 3 minutes, stirring constantly, until browned. Stir in tomato paste and Cajun seasoning; cook 3 minutes, stirring often. In food processor or blender, place onion mixture and remaining 4 cups broth. Cover; process until smooth. Add to vegetable mixture in Dutch oven. Stir in whipping cream and salt. Heat to boiling over medium heat; reduce heat to medium-low. Simmer 15 minutes, stirring often. Garnish individual servings with croutons and parsley.

Nutrition Facts : Calories 400, Carbohydrate 42 g, Fat 5, Fiber 8 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1550 mg