Name: Carrot-Parsnip Bisque
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 tablespoons plus 1 cup peanut oil, divided -; 1 medium onion, chopped -; 3/4 teaspoon ground cinnamon -; 1/4 teaspoon salt -; 1/4 teaspoon ground nutmeg -; 1/8 teaspoon coarsely ground pepper -; 2 garlic cloves, minced -; 1 pound medium carrots -; 2 medium parsnips, peeled and chopped -; 4 cups chicken stock -; 1/2 cup half-and-half cream -; Minced chives, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Carrot-Parsnip Bisque

1. 2 tablespoons plus 1 cup peanut oil, divided -

2. 1 medium onion, chopped -

3. 3/4 teaspoon ground cinnamon -

4. 1/4 teaspoon salt -

5. 1/4 teaspoon ground nutmeg -

6. 1/8 teaspoon coarsely ground pepper -

7. 2 garlic cloves, minced -

8. 1 pound medium carrots -

9. 2 medium parsnips, peeled and chopped -

10. 4 cups chicken stock -

11. 1/2 cup half-and-half cream -

12. Minced chives, optional -

How to cook deliciously - Carrot-Parsnip Bisque

1. Stage

In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add onion, cinnamon, salt, nutmeg and pepper. Cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute. Set aside 1 carrot; chop remaining carrots. Add chopped carrots, parsnips and stock to onion mixture; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender.

2. Stage

Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return soup to pan; keep warm. Using a vegetable peeler, shave carrot lengthwise into very thin strips. In a small saucepan, heat remaining oil over medium-high heat. Fry carrot strips 2-3 minutes or until crispy, stirring occasionally. Drain on paper towels.

3. Stage

Gently reheat soup; stir in cream. Divide soup among 4 bowls. Top with carrot strips and, if desired, chives.