Recipe: Parsnip Bisque

Parsnip Bisque

This recipe is easy & quick and that is not the best part....It tastes splendid. In fact I think it may be some the best bisque I have ever tried. This recipe is a keeper. In fact, it was so good we made it again the next night.

We got the inspiration from the Abstract Gourmet after trying his recipe for pureed parsnips. The puree turned out fantastic & led us down the road of parsnip exploration.
Parsnip Bisque
1 small onion, chopped
3/4 lb parsnips, peeled and chopped
1 medium boiling potato, peeled and chopped
2 fresh thyme sprigs
Some tarragon
2 teaspoons unsalted butter
Freshly ground white pepper
2 cups fat-free chicken broth
1 cup water
Garnish: sautéed pistaschios.

Cook onion, parsnips, potato, tarragon and thyme sprigs in 1 teaspoon butter in a 3-quart saucepan over moderate heat, stirring, until just beginning to brown on bottom of pan, 4 to 5 minutes. Season with salt and white pepper and add broth and water. Simmer, covered, until vegetables are tender, about 20 minutes. Discard thyme sprigs.

Puree soup in batches in a blender (use caution when blending hot liquids) and transfer to a bowl. Return soup to saucepan with salt and white pepper to taste and keep warm.

Sauté pistaschios in remaining 1 teaspoons butter in a small nonstick skillet over moderately high heat, stirring frequently, until browned and crisp, about 5 minutes.

Bon Appetit!