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Side Dish

Root vegetable bisque

"I love this bisque because it's comforting," chef Brian Collins said. "It's a surprisingly delicious way to use parsnips."

Chef Brian Collins
Ember, Arroyo Grande

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1 yellow onion, sliced thin
1 cup butter
Salt, to taste
3 cups peeled and diced celery root
3 cups peeled and diced parsnips
8 cups peeled and diced russet potato
8 to 10 cups chicken stock
2 cups heavy cream
1 tbsp. picked and minced fresh thyme
White pepper, to taste
Truffle oil, to taste
1/4 cup crème fraîche


Warm a heavy-bottomed stock pot over medium heat. Add onions and butter, lightly season with salt and stir to distribute seasoning. Cover and reduce heat to medium low. Cook, stirring every few minutes, until onions are very tender but do not caramelize, about 20 minutes. Add celery root, parsnips, potatoes, stock and cream. Heat to a boil, then reduce to a gentle simmer. Cook, uncovered, until vegetables are very tender, about 30 minutes.

Puree soup by filling a blender no more than half full. Start blender on its lowest speed and gradually increase speed to high. Puree each batch on high for 5 to 10 seconds. Pour pureed soup into a bowl. When all of the soup has been pureed, stir in thyme and season to taste with salt, white pepper and truffle oil. Note that the white pepper and truffle oil are strongly flavored and should be added a dash or two at a time. Serve soup garnished with a drizzle of crème fraîche.

Serves 8

Photo: © 2018 Kendra Aronson

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