Parsnip Bisque With Crisp Chestnuts
Serves: 5
Estell Schumm
1 January 1970
Based on User reviews:
59
Spice
45
Sweetness
39
Sourness
38
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 small
Onion (chopped)1360 g
Parsnip (peeled and chopped)1 medium
Potato (boiling, peeled and chopped)2 tsps
Unsalted Butter1 cup
WaterDirections:
1
Cook onion, parsnips, potato, and thyme sprigs in 1 teaspoon butter in a 3-quart saucepan over moderate heat, stirring, until just beginning to brown on bottom of pan, 4 to 5 minutes
2
Season with salt and white pepper and add broth and water
3
Simmer, covered, until vegetables are tender, about 20 minutes
4
Discard thyme sprigs
5
Puree soup in batches in a blender (use caution when blending hot liquids) and transfer to a bowl
6
Return soup to saucepan with salt and white pepper to taste and keep warm
7
Sauté chestnuts in remaining 1 teaspoons butter in a small nonstick skillet over moderately high heat, stirring frequently, until browned and crisp, about 5 minutes
8
Serve soup topped with chestnuts
9
Cook onion, parsnips, potato, and thyme sprigs in 1 teaspoon butter in a 3-quart saucepan over moderate heat, stirring, until just beginning to brown on bottom of pan, 4 to 5 minutes
10
Season with salt and white pepper and add broth and water
11
Simmer, covered, until vegetables are tender, about 20 minutes
12
Discard thyme sprigs
13
Puree soup in batches in a blender (use caution when blending hot liquids) and transfer to a bowl
14
Return soup to saucepan with salt and white pepper to taste and keep warm
15
Sauté chestnuts in remaining 1 teaspoons butter in a small nonstick skillet over moderately high heat, stirring frequently, until browned and crisp, about 5 minutes
16
Serve soup topped with chestnuts