Sweet Potato, Parsnip And Turnip Bisque

1. 1

   In a 6-8 quart soup pot saute the onion and garlic in the olive oil until the onion is softened.

2. 2

   Add the sweet potato, parsnip and turnip and cook until softened, about 8 minutes, stirring occasionally.

3. 3

   Add the chicken stock and bring to a boil.

4. 4

   Boil uncovered for 15 minutes or until vegetables are tender.

5. 5

   Puree using either a stick/immersion blender or by transferring to a blender and then back to the pot.

6. 6

   Slowly add the heavy cream into the puree.

7. 7

   Ladle into bowls and garnish with a dollop of sour cream and a sprinkle of chopped flat leaf parsley.

* Per serving · 4 servings · Values may vary.

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