Cauliflower-Parsnip Bisque Recipe

Name: Cauliflower-Parsnip Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup canola oil; 1 piece large yellow onion; 2 pieces celery ribs; 6 cloves garlic; 3 pieces bay leaves; 1 head large head cauliflower - white parts only, chopped; 6 pieces parsnips, peeled and chopped; 1 quart chicken stock; 1 pint heavy cream; 1 dash kosher salt to taste; 1 dash ground white pepper to taste

Servings: persons

1/4 cup canola oil
1 piece large yellow onion
2 pieces celery ribs
6 cloves garlic
3 pieces bay leaves
1 head large head cauliflower - white parts only, chopped
6 pieces parsnips, peeled and chopped
1 quart chicken stock
1 pint heavy cream
1 dash kosher salt to taste
1 dash ground white pepper to taste

1
In large saucepan, heat canola oil.
2
Add onion and saute briefly, until translucent
3
Add celery and garlic and saute until translucent.
4
Add bay leaves, cauliflower, parnsips, and chicken stock.
5
Simmer until vegetables are very tender.
6
Puree in blender until very smooth.
7
Stire in cream and season to taste with salt and pepper.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup canola oil, 1 piece large yellow onion, 2 pieces celery ribs, 6 cloves garlic, and more.

Yes, Cauliflower-Parsnip Bisque falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower-Parsnip Bisque

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