Parsnip And Chestnut Bisque Recipe By Chef Richard Landau
Stretching vegan cuisine beyond its disciples
Richard Landau, the chef-owner of Philadelphia's highly anticipated new vegan restaurant, Vedge, knows that vegetables well deserve a starring role. Consider the parsnip: The centerpiece of Vedge's parsnip bisque, the winter staple , contributes an earthy sweetness that the chef offsets with roasted chestnuts and a hit of warm spice courtesy of ground allspice, cloves and nutmeg. Whether you're serving devoted vegans or committed carnivores, this refined soup is certain to satisfy.
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Recipe adapted from Richard Landau, Vedge, Philadelphia, PA
Parsnip and Chestnut Bisque
The centerpiece of Vedge's parsnip bisque, the winter staple , contributes an earthy sweetness that the chef offsets with roasted chestnuts and a trio of warming spices.
servings
6
to 8 servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, crushed
- 1 pound parsnips, peeled and roughly chopped
- ¼ cup sweet Marsala wine
- 8 cups vegetable stock
- 2 cups jarred peeled chestnuts
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup tofu sour cream or tofu cream cheese
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Directions
- In a medium stockpot set over medium heat, heat the olive oil. Add the onion, garlic and parsnips and sauté until the parsnips begin to brown, about 5 to 6 minutes.
- Add the Marsala and cook until reduced by half, about 2 minutes. Stir in the vegetable stock, chestnuts, allspice, cloves, nutmeg and tofu sour cream and bring to a simmer. Cook until the parsnips are tender, about 8 to 10 minutes. Remove from the heat and set aside; allow the mixture to cool slightly.
- Carefully purée the cooled mixture in a blender. Season with salt and pepper. Serve hot.