Cinnamon Parsnip Bisque

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.

Start the Conversation

no html. markdown allowed.

Who are you? or create new account below.

Name and email are used to identify you only, and helps us prevent spam. We respect your privacy.

must be a valid email

create a new password

Patient Portal