Gingered Parsnip Bisque
Add a pleasing crunch to this velvety soup by topping it with plain croutons.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
Soup/Stew
Milk/Cream
Ginger
Vegetable
Leek
Parsnip
Winter
Bon Appétit
- 1/8 teaspoon cayenne pepper
- 1/2 cup chopped celery
- 3 tablespoons butter
- 2 cups half and half
- 3 tablespoons minced peeled fresh ginger
- Carbohydrate 24 g(8%)
- Cholesterol 34 mg(11%)
- Fat 12 g(19%)
- Fiber 5 g(18%)
- Protein 6 g(13%)
- Saturated Fat 7 g(37%)
- Sodium 86 mg(4%)
- Calories 223
Preparation Melt butter in heavy large pot over medium heat. Add next 5 ingredients and sauté until vegetables are tender, about 5 minutes. Stir in broth and parsnips; bring to boil. Reduce heat to medium-low and simmer until parsnips are tender, about 20 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Strain into another large pot; discard solids in strainer. Whisk in half and half. (Can be made 1 day ahead. Cover; chill.) Simmer soup over medium heat until heated through, about 10 minutes. Season soup with salt and pepper.
