Sweet Potato, Parsnip And Turnip Bisque

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 large sweet potato, peeled and cubed
• 2 medium parsnips, peeled and chopped
• 1 medium turnip, peeled and chopped
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1 (32 ounce) container chicken stock
• 1 cup heavy cream
• 2 teaspoons extra virgin olive oil
• sour cream
• flat leaf parsley, chopped

Recipe

• 1 in a 6-8 quart soup pot saute the onion and garlic in the olive oil until the onion is softened.
• 2 add the sweet potato, parsnip and turnip and cook until softened, about 8 minutes, stirring occasionally.
• 3 add the chicken stock and bring to a boil.
• 4 boil uncovered for 15 minutes or until vegetables are tender.
• 5 puree using either a stick/immersion blender or by transferring to a blender and then back to the pot.
• 6 slowly add the heavy cream into the puree.
• 7 ladle into bowls and garnish with a dollop of sour cream and a sprinkle of chopped flat leaf parsley.