White Root Vegetable Bisque with Cheese

From: Chef Andrea Curto-Randazzo, Talula, South Beach, FL. Yield: 20 servings.

¼ cup blended oil (vegetable and olive)

4 Tbsp. butter, unsalted

2 large Spanish onions, diced

8 shallots, diced

to taste, salt and white pepper

3 lb. parsnips, peeled and chopped

2

Register to view the full article

Register to view this article

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish