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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.
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Jena Carlin


  • 4 cups peeled and chopped parsnips or parsley root about 1 lb
  • 2 cups whole milk
  • 1 cup reduced sodium chicken broth or vegetable broth
  • 2 tbsp parmesan cheese grated
  • salt and white pepper to taste
  • 6-10 drops white truffle oil optional
  • 6-10 toasted 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.