Matt’s Parnsip Bisque

Just had the chance to make my own version of Collins parnsip bisque that I posted recently.

Collins original post is here

So here’s my version :)

Parnsip Bisque (soup for the homely types)


  • 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
  • butter
  • Pine nuts
  • Fennel seeds
  • Maldon Sea Salt (or equivalent nice cooking salt)
  • Cracked Pepper
  • Tempted to use cream but resisted

Parnsip Bisque

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).

Working the macro for all its worth

Thanks to Collin for the recipe. It definitely turned out great.

Collin’s Parsnip Bisque

Fellow food and wine lover Collin over at “See, Sip, Taste, Hear” has put together what looks like a delicous parnsip bisque.

Parsnip Bisque

We got the inspiration from the Abstract Gourmet after trying his recipe for pureed parsnips. The puree turned out fantastic & led us down the road of parsnip exploration.

Now if thats not a great endorsement I don’t know what is :)

Head over to Collins site for the recipe and give it a try.