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Parsnip & Celery Root Bisque

Here’s a simple yet elegant soup for fall and winter. Everyone enjoys the smooth texture and earthy veggies. For a colorful garnish, sprinkle on chives and pomegranate seeds.—Merry Graham, Newhall, California
  • Total Time
    Prep: 25 min. Cook: 45 min.
  • Makes
    8 servings (2 quarts)


  • 2 tablespoons olive oil
  • 2 medium leeks (white portion only), chopped (about 2 cups)
  • 1-1/2 pounds parsnips, peeled and chopped (about 4 cups)
  • 1 medium celery root, peeled and cubed (about 1-1/2 cups)
  • 4 garlic cloves, minced
  • 6 cups chicken stock
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon coarsely ground pepper
  • 1 cup heavy whipping cream
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons lemon juice
  • 2 tablespoons minced fresh chives
  • Pomegranate seeds, optional


  • In a large saucepan, heat oil over medium-high heat; saute leeks 3 minutes. Add parsnips and celery root; cook and stir 4 minutes. Add garlic; cook and stir 1 minute. Stir in stock, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 25-30 minutes.
  • Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. Stir in cream, parsley and lemon juice; heat through. Serve with chives and, if desired, pomegranate seeds.
Nutrition Facts
1 cup: 248 calories, 15g fat (7g saturated fat), 34mg cholesterol, 904mg sodium, 25g carbohydrate (8g sugars, 5g fiber), 6g protein.

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