Sweet Potato, Parsnip and Turnip Bisque

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: 45 mins
• 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.