Parsnip and Celery Bisque

Parsnip and Celery Bisque Ingredients

2 tb Butter	6 c Chicken broth
1 c Diced onion	1/2 ts Dried thyme leaves
1 1/4 c Diced celery	Salt and pepper; to taste
3 c Thinly sliced parsnips;	1 c Heavy cream
2 c Diced; peeled potatoes	Chopped fresh parsley; for

Instructions for Parsnip and Celery Bisque

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" on Mar 21, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Butter	Celery	Chicken Broth	Cream
Onion	Parsley	Potato	Thyme

Bisque Vegetables Celery Chicken Chicken Broth Cream Butter Onion Parsley Potato

for flavor and categorization

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