Sweet Potato, Parsnip and Turnip Bisque

“This was an accidental creation that turned out to be quite delicious. My husband says all the flavors combined remind him of butternut squash.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 6-8 quart soup pot saute the onion and garlic in the olive oil until the onion is softened.
  2. Add the sweet potato, parsnip and turnip and cook until softened, about 8 minutes, stirring occasionally.
  3. Add the chicken stock and bring to a boil.
  4. Boil uncovered for 15 minutes or until vegetables are tender.
  5. Puree using either a stick/immersion blender or by transferring to a blender and then back to the pot.
  6. Slowly add the heavy cream into the puree.
  7. Ladle into bowls and garnish with a dollop of sour cream and a sprinkle of chopped flat leaf parsley.

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