Parsnip & Celery Root Bisque
Here’s a simple yet elegant soup for fall and winter. Everyone enjoys the smooth texture and earthy veggies. For a colorful garnish, sprinkle on chives and pomegranate seeds.—Merry Graham, Newhall, California
Total TimePrep: 25 min. Cook: 45 min.
Makes8 servings (2 quarts)
- 2 tablespoons olive oil
- 2 medium leeks (white portion only), chopped (about 2 cups)
- 1-1/2 pounds parsnips, peeled and chopped (about 4 cups)
- 1 medium celery root, peeled and cubed (about 1-1/2 cups)
- 4 garlic cloves, minced
- 6 cups chicken stock
- 1-1/2 teaspoons salt
- 3/4 teaspoon coarsely ground pepper
- 1 cup heavy whipping cream
- 2 tablespoons minced fresh parsley
- 2 teaspoons lemon juice
- 2 tablespoons minced fresh chives
- Pomegranate seeds, optional
- 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.