Look down on two white bowls of soup diagonal with spoons to the side.
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Parsnip & Parsley Root Bisque with White Truffle Oil

This easy to make sweet vegetable bisque gets a gourmet upgrade with the addition of white truffle oil and hazelnuts. It can also be made into a vegetarian soup by using vegetable broth in place of chicken broth.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Soup
Cuisine: American
Servings: 4
Author: Little Rusted Ladle


  • 4 cups about 1 lb. peeled and chopped parsnips or parsley root
  • 2 cups whole milk
  • 1 cup reduced sodium chicken broth or vegetable broth
  • 2 Tbsp. good quality Parmesan cheese grated
  • salt and white pepper to taste
  • 6-10 drops white truffle oil optional
  • 6-10 to asted hazelnuts
  • reserved parsley sprigs if using parsley root


  • In a large saucepan, combine parsnips and or parsley root, milk, and broth of choice. Simmer over medium low heat for 15-20 minutes or until vegetables are very tender.
  • Add mixture to a blender with parmesan cheese.
  • Blend until smooth.
  • Add salt and pepper to taste.
  • Ladle into 2-4 bowls or cups.
  • Sprinkle with hazelnuts, white truffle oil and a parsley sprig.