BisqueofParsnip

 

Abstract:  The dictionary says bisque is a vegetable puree or a cream soup with shellfish.  This one qualifies on both counts.

 

Serves:  Four humans and several dogs

 

Lead time:  About 1 hour total.

 

Tools:  Blender, chopping board and knife, large heavy pot, whisk

 

Bill of Materials:

            Butter                                                              2 - tablespoons

            Onion                                                              1 - large (1 cup diced)

            Celery                                                              5 - stalks (1-1/4 cups diced)

            Parsnips                                                           7 - 9 (3 cups thinly sliced)

            Golden potatoes                                              2 - medium (2 cups diced)

            Chicken broth                                                 3 - Picnic (10.5 oz) cans

            Cream of celery soup                                      1 - Picnic (10.5 oz) can

            Thyme                                                             1/2 - teaspoon

            Greek seasoning                                              1/2 - teaspoon

            Salt & pepper                                                  To taste

            Heavy cream                                                   1 - cup

            Whole clams                                                    1 - 6-8 oz can

            Chopped parsley                                             1 - tablespoon

           

Assembly Instructions:

            Peel the onion, potatoes and parsnips.  Deflower the celery stalks.  Dice the onion, celery and potatoes into about 1/4 inch cubes.  Slice the parsnips very thin - about 1/16 inch.  Melt the butter in a large pot over medium heat.  Add the onion and celery and sauté about 5 minutes or until onion is softened.  Add the parsnips, potatoes, broth, soup and thyme.  Cover and bring to a boil.  Add salt and pepper to suit your taste.  Reduce heat and simmer for about 20 minutes until vegetables are tender.

            Uncover, remove from heat and puree in blender until it is a smooth consistent texture with no chunks or lumps.  (You may have to do this in batches if your blender will not hold all of it at once)  Return the puree to the pot on medium heat.  Whisk in the cream.  Drain 1 tablespoon of juice (give it to your cat) from the canned clams and whisk the clams and remainder of juice into the soup.  Heat thoroughly and serve in individual bowls with parsley sprinkled on top.