Apple-Parsnip Bisque from Delicious Living Magazine |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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Roasting vegetables concentrates their flavors, imparting richness without the addition of cream. Prep tip: This luscious soup can be made two days in advance and reheated. Ingredients:
2 lbs sweet apples, peeled, cored, and quartered (such as fuji) |
1 lb parsnip, peeled and cut into 1-inch dice |
1 1/2 lbs sweet potatoes, peeled and cut into 2-inch dice |
1 large yellow onion, cut into 6 pieces, layers pulled apart |
3 tablespoons vegetable oil (not olive oil) |
1 teaspoon sea salt |
1/4 teaspoon ground black pepper |
10 large sage leaves, thinly sliced |
2 teaspoons fresh thyme leaves (stripped from stems) |
8 cups plain rice milk |
Directions:
1. Preheat oven to 450°. In a large mixing bowl, toss together apples, parsnips, sweet potatoes, onion, oil, salt, and pepper. Arrange evenly in an 11×17-inch pan with an edge. Place in lower third of oven and roast for about 45 minutes, stirring vegetables and rotating pan every 15 minutes. When everything is fork-tender and nicely browned (some may be more tender than others; not to worry), remove from oven and set aside until cool enough to handle.
2. Working in batches, purée apple-vegetable mixture, sage, and thyme in a blender or food processor, adding enough rice milk to allow soup to move freely. Process each batch for 2-3 minutes to ensure a perfectly smooth texture.
3. Pour soup into a medium saucepan. Stir in any remaining rice milk. Simmer gently for 15 minutes to infuse flavors.
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