Looking for a great vegetable bisque recipe? made with those dependable vegetables that are often overlooked during summer’s bounty, this velvety soup soothes on a cold winter night. A garnish of fresh chives adds a fresh taste and a bit of contrast.
1 medium-size all-purpose potato, peeled and diced
1 celery rib, thinly sliced
1 garlic clove, minced
¼ cup white wine
5 cups Super-Rich Vegetable Stock
1½ teaspoons minced fresh thyme leaves or 1 teaspoon dried
Salt and freshly ground black pepper
2 tablespoons snipped fresh chives for garnish
Heat the olive oil in a large pot over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the parsnips, carrots, potato, and celery. Cover and cook until the vegetables are soft, about 10 minutes. Stir in the garlic, wine, and stock. Increase the heat to medium-high and bring to a boil, then reduce the heat to low. Add the thyme, season with salt and pepper to taste, and simmer for 20 to 30 minutes.
Working in the batches, carefully transfer the mixture to a blender or food processor and process until smooth. Return to the pot and heat through. Taste and adjust the seasonings.
To server, lade into bowls and garnish with the chives.