Recipe: 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!



  • At 10:06 PM, Anonymous Matt said…

    Hey Collin,

    Great looking recipe. I'm a little disturbed by the lack of butter, and the reference to "fat free" chicken stock, but other than my natural aversion too all things heathly this sounds really tasty.

    Will have to give it a try soon. Getting close to winter in Australia, which means I can start making soup and stews again...

  • At 7:35 AM, Blogger Collin C. said…

    Well, if it makes you feel any better, our 2 tsp. was more like 2 tbs. & I think we used low sodium chicken broth instead of the fat free, I will have to check with La.

    Depsite the lack of dairy, it is much more creamy than you would expect.

    If you try it lemme know what you think.


  • At 6:45 AM, Anonymous Matt said…

    Hey Collin,

    I did indeed give it a try.

    I made a few changes, mainly because I didn't have tarragon or pistachios, but otherwise it turned out great.

    Recipe and photos are up on my website. (or will be soon anyway)


  • At 8:13 AM, Blogger Collin C. said…

    Looks like it was the bomb!

  • At 5:14 PM, Blogger Winecentric said…

    That looks phenomenal. I think it would go well with a nice Riesling.



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