Entrée: United States – Parsnip-Apple Sage Bisque from New England, United States

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) olive oil, plus more for frying sage
1 medium leek (white and light green parts), thinly sliced
2 cloves garlic, thinly sliced
1 lb / 450 g parsnips, peeled and chopped
1 large tart apple (e.g., Granny Smith), peeled, cored, and chopped
1 / 2 cup (120 ml) dry hard cider or apple cider
4 cups (960 ml) low-sodium chicken or vegetable stock
10 fresh sage leaves, divided (6 finely chopped, 4 whole for garnish)
1 / 2 tsp fresh thyme leaves
1 bay leaf
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp white or black pepper
2 tsp apple cider vinegar or lemon juice
1 / 4 cup (60 ml) crème fraîche or plain Greek yogurt (optional)
2 tbsp (30 ml) toasted hazelnuts, roughly chopped (optional garnish)

Instructions

Warm the butter and 1 tablespoon olive oil in a pot over medium heat. Add the leek and a pinch of salt and cook, stirring, until soft and translucent, 5–7 minutes (avoid browning).
Stir in the garlic, parsnips, apple, chopped sage, and thyme; cook 2–3 minutes until fragrant.
Pour in the cider and simmer 2 minutes, scraping up any fond, until slightly reduced.
Add the stock and bay leaf. Bring to a simmer, cover partially, and cook until the parsnips are very tender, 18–22 minutes. Discard the bay leaf.
While the soup simmers, fry the sage garnish: heat 2 teaspoons olive oil in a small skillet over medium. Fry the 4 whole sage leaves until crisp, 10–15 seconds per side. Drain on paper towels and lightly salt.
Blend the soup until silky using an immersion blender (or carefully in batches in a blender). If using, blend in the crème fraîche or yogurt. Adjust thickness with a splash of stock or water if needed.
Stir in the vinegar or lemon juice, then season to taste with salt and pepper.
Ladle into warm bowls and garnish with the crisp sage leaves, a drizzle of olive oil, and toasted hazelnuts if using.