Gingered Parsnip Bisque

Submitted by MarieRynr

"If you like parsnips you will like this pleasing soup. Add a crunch to this velvety soup by topping it with plain croutons if you like."

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 6-8

ingredients

• 3 tablespoons butter
• 2 1⁄2 cups chopped leeks
• 1⁄2 cup chopped parsley
• 3 tablespoons minced peeled fresh ginger
• 2 large shallots, minced
• 1⁄8 teaspoon cayenne pepper
• 4 1⁄2 cups reduced-sodium chicken broth
• 1 1⁄2 lbs peeled parsnips, chopped coarsely (4 cups)
• 2 cups half-and-half

directions

1. Melt butter in heavy pot over medium heat.
2. Add next 5 ingredients and saute until vegetables are tender, about 5 minutes.
3. Stir in broth and parsnips; bring to boil.
4. Reduce heat to medium low and simmer until parsnips are tender, about 20 minutes.
5. Cool slightly.
6. Working in batches, puree soup in blender until smooth.
7. Strain into another large pot; discard solids in stainer.
8. Whisk in half and half.
9. Simmer soup over medium heat until heated through, about 10 minutes.
10. Season soup with salt and pepper to taste.

Reviews

[CountryLady]

Although I used 1% milk to reduce the fat level, this soup was still delicious! The recipe was quick & easy - I simplified it even further by not straining the mixture. I used sea salt & white pepper as seasonings & next time, I'll replace the cayenne pepper with a dash of nutmeg. Thanx MarieAlice for another keeper!