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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 lb. turnips, peeled and chopped

1 lb. celery root, peeled and chopped

12 garlic cloves, roasted

1 bunch fresh thyme leaves

1 gallon vegetable stock

2 cups heavy cream

2 cups Crave Brothers Farmstead Classics Mascarpone Cheese

10 oz. Crave brothers Farmstead Classics Les Frères Cheese

In a large stockpot over medium heat, add oil, butter, onions and shallots. Season with salt and white pepper. Turn heat down to low and sweat onions until they're tender. Increase the heat to medium-high and add parsnips, turnips and celery root. Stir and cook for about 1 minute. Increase the heat to high and add garlic, thyme, vegetable stock and heavy cream. Bring to a boil and then reduce to a simmer. Simmer for 30 minutes. Remove from heat and puree in blender until smooth. Pour mixture through a china cap strainer. Whisk Mascarpone and Les Frèes into hot soup. Serve immediately.

Photo: Crave Brothers Farmstead Classics Cheese

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