Carrot and Parsnip Bisque.
Posted: Mon Oct 24, 2016 9:55 pm
Cooked this bisque for our evening meal.It is rather moreish!!
4 large carrots,peeled and sliced
3 medium parsnips,peeled and sliced
1 large onion,sliced
1 1/2pints chicken stock
1/4 teaspoon ground ginger
6 fluid ounces single cream
Large dash of nutmeg
Salt and pepper
4 ounces grated cheddar cheese(optional)
In a large saucepan,combine the carrots,parsnips,onion and chicken stock.Bring to boil,then simmer until vegetables are tender,about 12-15 minutes.
Puree in a blender or food processor,to a consistency of your liking.Return to pan and add salt and pepper to taste,the ginger,nutmeg and cream.Stir constantly over a low heat until hot.Garnish each serving with ahandful of cheese,if using.
4 large carrots,peeled and sliced
3 medium parsnips,peeled and sliced
1 large onion,sliced
1 1/2pints chicken stock
1/4 teaspoon ground ginger
6 fluid ounces single cream
Large dash of nutmeg
Salt and pepper
4 ounces grated cheddar cheese(optional)
In a large saucepan,combine the carrots,parsnips,onion and chicken stock.Bring to boil,then simmer until vegetables are tender,about 12-15 minutes.
Puree in a blender or food processor,to a consistency of your liking.Return to pan and add salt and pepper to taste,the ginger,nutmeg and cream.Stir constantly over a low heat until hot.Garnish each serving with ahandful of cheese,if using.