Name: Parsnip and Chestnut Bisque with Mulled Wine–Spiced Onion Confit
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 12 cups Vegetable Stock; 2 cups peeled, chopped chestnuts; 2 cups slivered onions; ¼ cup vegan sour cream; 1 teaspoon freshly ground black pepper; 2 teaspoons salt; ½ cup chopped onions; ½ teaspoon freshly ground black pepper; ½ teaspoon salt; 2 tablespoons olive oil; 1 tablespoon olive oil; 2 pounds parsnips, peeled and roughly chopped; ¼ teaspoon ground cinnamon; ¼ teaspoon ground cloves; ¼ teaspoon ground nutmeg; 1 cup red wine, preferably Cabernet Sauvignon; ½ teaspoon sugar

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
1 hr 15

Appears in

Vedge

By Rich Landau and Kate Jacoby

Published 2013

About

This soup, spiked with seasonal and festive flavor combinations, was inspired by a holiday visit to the Terrace Restaurant in Longwood Gardens, a botanical garden about a half hour south of Philadelphia. Part of its magic is the mulled wine, infused with traditional Christmas spices: cinnamon, cloves, nutmeg. The nuttiness of the chestnuts combined with the aromatic parsnips, yields a rich, creamy puree as the perfect canvas for the spices. Make your life easy and buy pre-peeled chestnuts i