Just had the chance to make my own version of Collins parnsip bisque that I posted recently.
So here’s my version :)
- 3 large parnsips, peeled and chopped
- 1 small onion
- 1/4 of a leek
- 1 potato, peeled, chopped
- 1 clove of garlic
- 2 bay leaves
- 200 ml water
- 200 ml chicken stock
- Pine nuts
- Fennel seeds
- Maldon Sea Salt (or equivalent nice cooking salt)
- Cracked Pepper
- Tempted to use cream but resisted
Slice all the sliceable ingredients up (except perhaps the butter, unless you have a hot knife and want to put that saying to the test).
Melt the butter in a pan and sautee the garlic, onion, leek together until its soft. Add the parnsip and potato and slowly cook it, adding more butter if necessary until its starting to brown and is getting soft.
Add your water and chicken stock together in a pan and bring it to the boil. Now add your vegetables which should be browned but probably a little hard.
Simmer the vegetables in the stock until they are nice and soft, and then transfer into a blender, and blitz it all into oblivion.
You should now have a nice creamy bisque, which you can transfer back into the pot to season with cracked pepper and salt.
Then i put the pine nuts and fennel seeds into a fresh pan and dry roasted them til they were kinda crispy. Then ladel the bisque out into bowls and made a funky little mound of nuts/fennel seeds in the middle of the bowl, sprinkle over some more cracked pepper and serve with some toasted crusty bread (I had lebanese bread).
Thanks to Collin for the recipe. It definitely turned out great.
3 thoughts on “Matt’s Parnsip Bisque”
Pine nuts are a very nice touch & the fennel seeds too. Are you glad you resisted the cream? I had the same thoughts but La was there to talk me out of it.
Glad you enjoyed it!
I’m glad when I manage to resist anything, especially if it means I’m being healthy… but realistically it didn’t need cream at all. The parnsip becomes a really velvety texture when its pureed and the rest of the flavours were great. The fennel seeds were a bit of a contrast to the rest of the flavours, which I like to try and do.
Top work on the recipe :)
So firstly I would like to say I’m a professional chef and have been for 10 years. I would like to commend you on most of your recipes they are pretty solid but I write mainly because this recipe SHOULD NOT be called bisque. By definition a bisque MUST contain seafood so as your recipe stands it’s more of a pureed parsnip soup or thin baby food.