Maple Syrup-Roasted Parsnip Bisque

Soups, Stews, Chowders Recipes

Preparation Time: 30 minutes

Start to Finish Time: 2 hours

Yield: 8 large servings or 20 appetizer portions

• 2-1/2 pounds parsnips, peeled and quartered
• 1/4 cup canola oil
• 1 teaspoon kosher salt, plus extra to taste
• 1/2 cup pure maple syrup, divided
• 8 cups water
• 1 large carrot, cut into thirds
• 1/2 medium-size onion
• 1 small bunch flat-leaf parsley
• 2 bay leaves
• 1/2 teaspoon black peppercorns
• 1 teaspoon white pepper, plus extra to taste
• 2 to 2-1/2 cups heavy cream

Heat oven to 350 degrees. In a medium bowl, toss parsnips with oil, salt, and 1/4 cup maple syrup. Spread on a baking sheet and roast about 30 minutes, or until parsnips are golden brown and softened. As parsnips are roasting, bring water to a boil. Place carrot, onion, parsley, bay leaves, and peppercorns on a double layer of cheesecloth. Wrap and tie securely, and add to water. Bring to a boil; then lower to simmer 30 minutes.

Remove parsnips from oven and add to vegetable-infused water. Add remaining maple syrup, white pepper, and salt to taste. Simmer 20-30 minutes. Discard cheesecloth bundle.

Using a food processor or immersion blender, puree parsnips and broth. Add cream and simmer another 10 minutes, or until slightly thickened. Season with salt and white pepper to taste.

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