Cinnamon Parsnip BisqueJanuary 14, 2008 | Sara Thyr, N.D.
Here is how I got it from him:
Cinnamon heavy cream
Cook it and puree it.
Sounds easy enough. Here’s what I do, in case you prefer less nebulous instructions. Feel free to play with amounts of the ingredients to suite yourself though.
4 cups organic chicken stock
1 medium onion, chopped
1 package parsnips (1.5 pounds), chopped into 1-2 inch pieces
splash of heavy cream or soy milk (like maybe ¼ cup)
1 ½ teaspoon cinnamon (I really like the cinnamon!)
Sauté onion in a bit of oil in a large soup pot until soft. Add chicken stock and parsnips and bring to a boil. Cook until the parsnips are soft (~20-30 minutes). Puree in pot with an immersion blender, or put through regular blender in batches. Add cinnamon and cream/soy milk and blend again.