Roasted Parsnip Bisque (thanks Karen-Anne Thomson)

1 lb parsnips, peeled and trimmed
1 tbsp olive oil
½ med onion, coarsely chopped2 celery ribs, coarsely chopped
1 med leek, white and pale green parts only, chopped
4 ½ c chicken broth
¾ c heavy cream
2 tsp brown sugar

Preheat oven to 350.

 

Toss parsnips in shallow baking pan with ½ tsp olive oil and roast in middle of oven, turning often, for 30 min. 

 

In a bowl, toss onion, celery and leek with remaining ½ tsp olive oil and add to pan. Roast all veggies for another 30 min, turning often. 

 

Cool slightly and coarsely chop parsnips. 

 

In a large saucepan (like your new le creuset), simmer broth and veggies, covered, for 20 min. 

 

Puree mixture in batches in a blender or food processer with the heavy cream. 

 

Transfer to cleaned saucepan, stir in brown sugar and add salt and pepper to taste. 

 

**If freezing, do not add the cream, sugar, salt and pepper. Add the cream once the soup is thawed and heat through, then add the brown sugar, salt and pepper**

Enjoy :)