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.
Author: Little Rusted Ladle
4cupsabout 1 lb. peeled and chopped parsnips or parsley root
1cupreduced sodium chicken broth or vegetable broth
2Tbsp.good quality Parmesan cheesegrated
salt and white pepper to taste
6-10drops white truffle oiloptional
6-10 toasted hazelnuts
reserved parsley sprigsif 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.