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.
4cupspeeled and chopped parsnips or parsley rootabout 1 lb
2cupswhole milk
1cupreduced sodium chicken broth or vegetable broth
2tbspparmesan cheesegrated
salt and white pepper to taste
6-10dropswhite truffle oiloptional
6-10toasted hazelnuts
reserved parsley sprigsif using parsley root
Instructions
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.