Gingered Parsnip Bisque
Warm, creamy, and subtly spiced, Gingered Parsnip Bisque is the perfect comfort food for chilly days. This velvety soup showcases the earthy sweetness of parsnips, complemented by the zing of fresh ginger and the aromatic depth of sautéed garlic and onion. A touch of heavy cream gives it a luxuriously smooth texture, while vegetable stock keeps it light and wholesome. Each spoonful is perfectly seasoned with a hint of white pepper and a sprinkle of fresh parsley, creating a harmonious balance of flavors. Simple to prepare in just 45 minutes, this elegant bisque is an excellent starter for dinner parties or a satisfying meal on its own. Perfect for those searching for a creamy soup recipe that’s hearty, flavorful, and packed with seasonal ingredients.
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Recipe Information
Ingredients
- 2 pounds parsnips
- 2 tablespoons unsalted butter
- 1 large (chopped) yellow onion
- 2 tablespoons (peeled and grated) fresh ginger
- 2 cloves (minced) garlic
- 4 cups vegetable stock
- 1 cup heavy cream
- 1 teaspoon (adjust to taste) salt
- 0.25 teaspoon ground white pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Peel and chop the parsnips into small chunks for even cooking.
In a large pot, melt the unsalted butter over medium heat.
Add the chopped onion and sauté for 5 minutes, or until translucent.
Stir in the grated ginger and minced garlic, cooking for an additional 1-2 minutes until fragrant.
Add the parsnips to the pot and stir to coat them with the butter and aromatics.
Pour in the vegetable stock, ensuring the parsnips are fully submerged. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the parsnips are very tender.
Remove the pot from heat and use an immersion blender to carefully puree the mixture until smooth and creamy. Alternatively, transfer the mixture in batches to a countertop blender, then return it to the pot.
Stir in the heavy cream, salt, and ground white pepper. Simmer the bisque for another 2-3 minutes to allow the flavors to meld, but do not let it boil.
Serve hot, garnished with chopped fresh parsley for a pop of color and freshness.
Nutrition Facts
Calories |
2278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.3 g | 177% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 5882 mg | 256% | |
| Total Carbohydrate | 226.5 g | 82% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 62.9 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 525 mg | 40% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 5285 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
