Name: Pumpkin Parsnip Bisque with Hazelnut Toasts
Prep time: 45 min
Cook time: 20 min
Ingredients: 1 tablespoon butter; 2 medium leeks, halved lengthwise, rinsed and sliced crosswise (white and light green parts only) (2/3 cup); 1 medium stalk celery, chopped; ½ teaspoon salt; ⅛ teaspoon crushed red pepper; 4 medium parsnips, peeled and cut into 1-inch pieces (3 cups); 1 large russet potato, peeled and cut into 2-inch chunks; 4 ½ cups chicken stock or broth; 1 ounce pumpkin; ¼ teaspoon ground allspice; 3 tablespoons butter, softened; ¼ cup toasted hazelnuts or walnuts, finley chopped; 16 baguette-style French bread slices, toasted; ⅓ cup sour cream; 1 tablespoon lemon juice

Directions

Step 1

In a large saucepan heat 1 tablespoon butter over medium-high heat until bubbling. Add leeks, celery, salt, and crushed red pepper; cook and stir for 4 minutes until vegetables start to soften.

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Step 2

Add parsnips, potato and chicken stock. Bring to boiling; reduce heat. Cover and cook for 20 to 30 minutes or until very tender, stirring occasionally. Stir in pumpkin and allspice. Remove from heat and let cool for 5 to 10 minutes.
Step 3

Meanwhile, in a small bowl combine softened butter and hazelnuts. Spread toasts with butter mixture and arrange on a baking sheet*.
Step 4

Place parsnip mixture, in batches if necessary, in a blender or food processor. Cover and blend or process until smooth; return to saucepan. Add additional chicken stock, if necessary, to reach desired consistency**.
Step 5

When ready to serve, place toasts in a 300°F oven for 3 to 5 minutes or until warm and butter is melted. Stir sour cream and lemon juice into soup and heat through. Serve with toasts.

*

Toasts can be made ahead and held at room temperature for 1 to 2 hours.

**

Soup can be prepared to this point and refrigerated up to 3 days or frozen up to 1 month until ready to serve. Defrost and heat soup, covered, over medium-low heat until heated through.

Nutrition Facts

Per Serving:

208 calories; 10 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 19 mg cholesterol; 562 mg sodium. 443 mg potassium; 26 g carbohydrates; 5 g fiber; 6 g sugar; 4 g protein; 0 g trans fatty acid; 8653 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 49 mcg folate; 0 mcg vitamin b12; 56 mg calcium; 2 mg iron;

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Ingredients

Directions

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Nutrition Facts

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Ingredients

Directions

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Nutrition Facts