Parsnip and Chestnut Bisque Recipe by Chef Richard Landau
Prep Time:
Cook Time:
25 minutes
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.