Comments on: Matt’s Parnsip Bisque http://abstractgourmet.com/2006/03/matts-parnsip-bisque/ Home cooked goodness Thu, 11 Mar 2010 08:55:39 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Matt http://abstractgourmet.com/2006/03/matts-parnsip-bisque/comment-page-1/#comment-148 Matt Sun, 26 Mar 2006 06:24:13 +0000 http://abstractgourmet.com/2006/03/matts-parnsip-bisque/#comment-148 Hey Collin, 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 :) Hey Collin,

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 :)

]]> By: Collin C. http://abstractgourmet.com/2006/03/matts-parnsip-bisque/comment-page-1/#comment-147 Collin C. Sat, 25 Mar 2006 13:59:33 +0000 http://abstractgourmet.com/2006/03/matts-parnsip-bisque/#comment-147 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! Cheers, Collin 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!
Cheers,
Collin

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