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Gingered Parsnip Bisque Recipe

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This recipe for Gingered Parsnip Bisque is from Kerry and Tom, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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