Sweet Potato, Parsnip and Turnip Bisque

Submitted by Heirloom

"This was an accidental creation that turned out to be quite delicious. My husband says all the flavors combined remind him of butternut squash."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 4-6

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

• for the garnish

• 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.

Reviews

[amieserio]

This was very good. I added a little dried thyme to the mix, and I used leeks instead of onion. I will definitely make it again-what a beautiful color and texture!