carrot and turnip bisque
Ingredients
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
Directions
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