Recipe - Parsnip And Celery Bisque

2 tablespoon Butter
1 cup Diced onion
1 One fourth cup Diced celery
3 cup Thinly cut or sliced up parsnips;
(about 1 pound)
2 cup Diced; peeled potatoes
(about Three fourths pound)
6 cup Chicken broth
One half teaspoon Dried thyme leaves
Salt and pepper; to taste
1 cup Heavy cream
Chopped fresh parsley; for
garnish

Heat the butter in a Dutch oven or large pot over mediumhigh heat. Add the
onion and celery, and saute until the onion is softened, about 5 minutes.
Add the parsnips, potatoes, broth, thyme, salt, and pepper. Cover and bring
to a boil, then reduce the heat and simmer for 20 minutes or until the
vegetables are tender. Uncover and, when it is cool enough to handle, puree
in batches in a processor. Return the puree to the pot, stir in the cream
and more broth if the soup is too thick, and heat thoroughly. Serve
garnished with parsley.

Makes about 8 cups.

Compliments of Garry's Home Cookin' http://www.netrelief.com/cooking Garry
Howard Cambridge, MA garry@netrelief.com

Recipe by: Boston Globe 3/18/98

Posted to MCRecipe Digest by "Garry Howard" garry@netrelief.com on Mar
21, 1998