Sweet Potato, Parsnip and Turnip Bisque

Recipe by Heirloom
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a 6-8 quart soup pot saute the onion and garlic in the olive oil until the onion is softened.
  • Add the sweet potato, parsnip and turnip and cook until softened, about 8 minutes, stirring occasionally.
  • Add the chicken stock and bring to a boil.
  • Boil uncovered for 15 minutes or until vegetables are tender.
  • Puree using either a stick/immersion blender or by transferring to a blender and then back to the pot.
  • Slowly add the heavy cream into the puree.
  • Ladle into bowls and garnish with a dollop of sour cream and a sprinkle of chopped flat leaf parsley.
Advertisement