 
| Parsnip and Celery Bisque
2 tablespoons of butter
1 cup of diced onion
1 1/4 cups of diced celery
3 cups of thinly sliced parsnips;
2 cups of diced; peeled potatoes
6 cups of chicken broth
1/2 teaspoon of dried thyme leaves
Salt and pepper; to taste
1 cup of heavy cream
Chopped fresh parsley for garnish |
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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 Garrys Home Cookin http://www.netrelief.com/cooking Garry Howard - Cambridge, MA garry@netrelief.com Recipe by: Boston Globe - 3/18/98 Posted to MC-Recipe Digest by "Garry Howard" <garry@netrelief.com> on Mar 21, 1998
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