Gingered Parsnip Bisque

🕒 Cook Time: 30 minutes
🕒 Prep Time: 10 minutes
🕒 Total Time: 40 minutes

Description:

Indulge in the rich flavors of this Gingered Parsnip Bisque, a delightful soup perfect for any occasion. This velvety blend of parsnips, ginger, and aromatic spices will tantalize your taste buds and leave you craving for more. Elevate your soup experience by adding a crunchy texture with some plain croutons on top, enhancing the overall sensory delight of this dish.

Nutritional Information (Per Serving):

Calories: 301.6
Fat: 16.6g
Saturated Fat: 9.8g
Cholesterol: 45.1mg
Sodium: 160.6mg
Carbohydrates: 33.3g
Fiber: 6.5g
Sugar: 7.4g
Protein: 8.3g

Ingredients:

3 tbsp butter
2 1/2 cups sliced leeks
1/2 cup chopped fresh parsley
3 tbsp minced fresh ginger
2 shallots, chopped
1/8 tsp cayenne pepper
4 1/2 cups reduced-sodium chicken broth
1 1/2 pounds parsnips, peeled and chopped
2 cups half-and-half

Instructions:

Melt butter in a heavy pot over medium heat.
Add sliced leeks, chopped parsley, minced ginger, chopped shallots, and cayenne pepper. Saute until the vegetables are tender, about 5 minutes.
Stir in chicken broth and chopped parsnips. Bring the mixture to a boil.
Reduce heat to medium-low and simmer until the parsnips are tender, about 20 minutes.
Cool slightly.
Working in batches, puree the soup in a blender until smooth.
Strain the pureed soup into another large pot; discard the solids in the strainer.
Whisk in the half-and-half.
Simmer the soup over medium heat until heated through, about 10 minutes.
Season the soup with salt and pepper to taste.

Recipe Notes:

For an extra kick of flavor, consider adding a splash of freshly squeezed lemon juice before serving.
Garnish with a sprinkle of chopped chives or a dollop of sour cream for added visual appeal.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat gently on the stove before serving.