Carrot Parsnip Bisque Recipe

Carrot Parsnip Bisque

Root vegetables are wonderfully sweet when cooked slowly. Often the flavour of parsnips is compared to that of carrots, but in this soup each vegetable shines through distinctly. The acidic bite of the orange adds just the right zip.

1/4 cup butter 50 mL
2 medium onions, peeled & chopped 2
2 large potatoes, peeled & diced 2
4 carrots, peeled & diced 4
4 parsnips, peeled & diced 4
4 cups chicken stock (broth) 1000 mL (substitue veg light broth)
1/2 tsp ground nutmeg 2 mL
2 tbsp lemon juice 25 mL
2 tbsp orange juice, freshly squeezed 25 mL
1/3 cup 10% cream or whole milk 50 mL
Salt & pepper to taste
Zest of one orange for garnish




In medium saucepan over moderately low heat, melt butter and cook the onions, potatoes, carrots and parsnips for 10 minutes, stirring occasionally. Add the stock and simmer for 20 minutes or until vegetables are tender. In a blender or food processor, purée the mixture until smooth. Return to the saucepan and add nutmeg, juices and the cream or milk. Heat over medium low heat until hot and serve in bowls; sprinkling the orange zest on top before serving. Makes 4 - 6 servings.