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Gingered Parsnip Bisque Recipe

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This recipe for Gingered Parsnip Bisque, by , is from Kerry and Tom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kate McCubbin

Category:
Category:

Ingredients:  
Ingredients:  
3 T butter
2 1/2 c chopped leeks, white and pale green parts only
1/2 c chopped celery
3 T minced peeled fresh ginger
2 large shallots, minced
1/8 tsp of cayenne pepper
4 1/2 c vegetable or chicken broth
1 1/2 lbs parsnips, peeled, chopped
2 c half and half

Directions:
Directions:
Melt the butter in a heavy large pot over medium heat. Add the next 5 ingredients and saute until vegetables are tender, about 5 minutes. Stir in broth and parsnips. Bring to a boil and reduce heat to medium low and simmer until parsnips are tender, about 20 minutes. Cool slightly.

Working in batches, puree soup in a blender until smooth. Strain into another large pot and discard any solids in strainer. Whisk in half and half.

Can be made 1 day ahead and reheated for about 10 minutes. Season with salt and pepper. Using white pepper keeps the color light.

 

 

 

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