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Hubbell-PippinHill-FallWinter-Web-0052

Vadouvan Spiced Parsnip Bisque

Serves 2-4

Ingredients

1 small yellow onion, chopped
4 cloves garlic, minced
1 lb. parsnips, peeled and chopped
2 medium carrots, peeled and chopped
1 teaspoon fresh thyme, minced
1 tablespoon unsalted butter + 2 teaspoons*
*Healthy Substitute: omit butter*
3 teaspoons Vadouvan or Madras curry powder
2 cups low-sodium chicken stock
1 cup heavy cream*
* Healthy Substitute: 1 cup coconut milk for heavy cream*

Method

In a small saucepan, combine the chopped onions, parsnips and carrots. Add 1 tablespoon of butter and cook over medium heat. When the mixture begins to caramelize, add garlic, thyme and Vadouvan or Madras curry powder. Sauté for 1-2 minutes. Add chicken stock and heavy cream (or coconut milk substitute) to deglaze the mixture. Then simmer over medium-low heat for 20-25 minutes.

When the vegetables are tender, transfer to a high speed blender and process until smooth. Return the soup to the saucepan, taste and season with salt as needed. Before serving, gently brown the remaining butter in a small skillet and spoon lightly over the poured bisque to enhance the nutty flavor.

Pair with our 2015 Cabernet Franc

Photo by Andrea Hubbell

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