Sweet Potato, Parsnip, and Apple Bisque
Chef Anna Tanner
1 garlic clove, minced
1 medium sweet onion, chopped
1 medium leek, cleaned, white part chopped
2 Granny Smith apples, peeled, cored, chopped
3/4 lb (350 g) sweet potatoes, peeled, sliced
1/4 lb (125 g) parsnips, peeled, sliced
4 cups (1 L) low-sodium chicken broth
2 cups (500 mL) evaporated skim milk
1 tsp (5 mL) fresh lemon juice
1/2 tsp (2 mL) lemon zest
Sea salt and freshly ground white pepper, to taste
Heat large pot over medium heat and add garlic, sweet onion, leeks, and 2 to 3 Tbsp (30 to 45 mL) of chicken
broth. Sauté until onions are soft and turning lightly golden. Add apples, sweet potatoes, parsnips, and remaining chicken broth. Bring to a boil, reduce heat, cover, and simmer until vegetables are very soft, about 40 minutes. Remove from heat and let cool 10 minutes.
In food processor or blender with motor running slowly, process about 2 cups (500 mL) of soup mixture until smooth, then add 1/2 cup (125 mL) evaporated milk. Transfer to another pot.
Repeat the blending processes until all the sweet potato mixture and evaporated milk is blended. Stir in lemon juice zest and season with sea salt and white pepper. Re-warm over medium heat until desired temperature, stirring often. Ladle into bowls and serve. Serves 6.
source: "Hills Health Ranch", from alive #319, May 2009
