Parsnip and celery bisque

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
1 cup Diced onion
1¼ cup Diced celery
3 cups Thinly sliced parsnips; (about 1 pound)
2 cups Diced; peeled potatoes (about 3/4 pound)
6 cups Chicken broth
½ teaspoon Dried thyme leaves
Salt and pepper; to taste
1 cup Heavy cream
Chopped fresh parsley; for garnish

Directions

Heat the butter in a Dutch oven or large pot over medium-high heat. Add the onion and celery, and saute until the onion is softened, about 5 minutes.

Add the parsnips, potatoes, broth, thyme, salt, and pepper. Cover and bring to a boil, then reduce the heat and simmer for 20 minutes or until the vegetables are tender. Uncover and, when it is cool enough to handle, puree in batches in a processor. Return the puree to the pot, stir in the cream and more broth if the soup is too thick, and heat thoroughly. Serve garnished with parsley.

Makes about 8 cups.

Compliments of Garry's Home Cookin' Garry Howard - Cambridge, MA garry@...

Recipe by: Boston Globe - 3/18/98 Posted to MC-Recipe Digest by "Garry Howard" <garry@...> on Mar 21, 1998

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