Parsnip Bisque

1. 1

   Preheat oven to 350F..

2. 2

   In a shallow baking pan toss parsnips with 1/2 tablespoon oil to coat and arrange in one layer.

3. 3

   Roast parsnips in middle of oven, turning occasionally, 30 minutes.

4. 4

   In a bowl toss onion, celery, and leek with remaining 1/2 tablespoon oil and add to pan.

5. 5

   Return pan to oven and roast vegetables, turning parsnips and stirring vegetables occasionally, 30 minutes, or until golden.

6. 6

   Cool vegetables slightly and chop parsnips coarse.

7. 7

   In a large saucepan simmer broth with vegetables, covered, 20 minutes.

8. 8

   In a blender puree mixture in batches with cream (use caution when blending hot liquids) and transfer soup to cleaned saucepan.

9. 9

   Stir in brown sugar and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.