V for Vegetable

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.

Recipe adapted from Richard Landau, Vedge, Philadelphia, PA

Parsnip And Chestnut Bisque
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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
  1. 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.
  2. 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.
  3. Carefully purée the cooled mixture in a blender. Season with salt and pepper. Serve hot.
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