Sweet Potato, Parsnip and Turnip Bisque |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This was an accidental creation that turned out to be quite delicious. My husband says all the flavors combined remind him of butternut squash. Ingredients:
1 large sweet potato, peeled and cubed |
2 medium parsnips, peeled and chopped |
1 medium turnip, peeled and chopped |
1 yellow onion, chopped |
2 garlic cloves, minced |
1 (32 ounce) container chicken stock |
1 cup heavy cream |
2 teaspoons extra virgin olive oil |
sour cream |
flat leaf parsley, chopped |
Directions:
1. In a 6-8 quart soup pot saute the onion and garlic in the olive oil until the onion is softened.
2. Add the sweet potato, parsnip and turnip and cook until softened, about 8 minutes, stirring occasionally.
3. Add the chicken stock and bring to a boil.
4. Boil uncovered for 15 minutes or until vegetables are tender.
5. Puree using either a stick/immersion blender or by transferring to a blender and then back to the pot.
6. Slowly add the heavy cream into the puree.
7. Ladle into bowls and garnish with a dollop of sour cream and a sprinkle of chopped flat leaf parsley.
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