carrot and turnip bisque

Categories: Soups, Posted by Sandy Bergsten


1/2 onion, chopped

6 medium carrots, peeled and chopped

3 medium turnips, peeled and chopped

1 Tbsp olive oil

1/4 tsp salt

1 Tbsp flat parsley, chopped

3 cups chicken broth



Heat olive oil in a large pan over medium heat. Add onion and sauté until wilted about five minutes.

Add carrots, turnips and 1/4 tsp salt. Stir. Lower heat to low, cover and sauté until just tender about 5 minutes, stirring occasionally.

Add chicken broth. Bring to a boil then lower to a simmer. Simmer uncovered for 15 minutes.

With a hand blender carefully puree the soup until smooth.

Season with freshly ground pepper and salt if needed. Garnish with a little chopped parsley and serve.


Serves 4

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