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May 3 2013

Parsnip And Fuji Apple Bisque

My recipe this month is a soup that we will be serving Sunday on mom’s day so come out and try it. And if not, enjoy this recipe and share it with your friends. until next month. Cheers.
Serves 6 3 TB. – canola oil 2 cups - spanish onion (diced) 2 cups- parsnips (peeled and diced) 2 cups – fuji apple (peeled and diced) 2- 6.6 ounce cans of apple juice 3 cups – chicken stock 1 pinch – ground cayenne pepper 2 cups – heavy whipping cream 40% 6 slices – cooked apple smoked bacon 1 cup- heavy whipping cream 40% Zest from – 2 lemons  2 TB. -Fresh chives minced for garnish

Serves 6 3 TB. – canola oil 2 cups - spanish onion (diced) 2 cups- parsnips (peeled and diced) 2 cups – fuji apple (peeled and diced) 2- 6.6 ounce cans of apple juice 3 cups – chicken stock 1 pinch – ground cayenne pepper 2 cups – heavy whipping cream 40% 6 slices – cooked apple smoked bacon 1 cup- heavy whipping cream 40% Zest from – 2 lemons
 2 TB. -Fresh chives minced for garnish  
  1. In a large sauce pot, place oil in and put on stove on medium hot heat.
  2. Add onions, and cook until just translucent.
  3. Add parsnips, apples, stock and juice.
  4. Bring to a low simmer and cook until parsnips are soft. About 10 minutes.
  5. Add the 2 cups heavy cream, and simmer another 10 minutes keeping vegetables from sticking to the bottom of the pan.
  6. Add cayenne pepper and pull off heat. Let cool slightly.
  7. Run through a blender until smooth and set aside and keep warm.
  8. In another mixing bowl, whisk the cup of heavy whipping cream and zest together until thick and it won’t fall off the back of a spoon.
  9. In 6 large shallow bowls ,pour equal amounts of soup in each
  10. place a heaping table spoon of the lemon cream in the middle
  11. Crumble one piece of bacon over each bowl. Garnish with fresh chopped chives.
  12. Enjoy….