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California Almond Parsnip Bisque with Glazed Heirloom Root Vegetables

Created by the University of Massachusetts Amherst Dining team on behalf of Almond Board of California
Almonds

Difficulty

Medium

Prep Time

1.5 hours

Ingredients
Serves: 6-8 portions
For the Soup
  • 2 tbsp canola oil
  • 3 oz onions, chopped
  • 2 tbsp garlic, chopped
  • 1 cup white wine
  • 12 oz parsnip, peeled and diced
  • 4 oz pears, peeled and diced
  • 8 oz chicken stock
  • 8 oz almond milk
  • Kosher salt as needed
  • ¼ tsp white pepper
For the Root Vegetable
  • 1 tsp butter
  • 4 oz yellow beets, roasted, peeled, and diced
  • 4 oz heirloom carrots, roasted and diced
  • 2 oz maple syrup
  • 2 oz Brussels sprout leaves, blanched
  • 2 oz sliced almonds (optional)
Preparation
For the Soup
  1. In a large pot over medium heat, add the oil, onions, and garlic. Sweat until the onions are translucent and the garlic is fragrant.
  2. Add the wine and reduce by ¾.
  3. Add the parsnips, pears, stock, almond milk, 1 tbsp salt, and the pepper. Simmer until the parsnips are fully cooked.
  4. Blend the soup in batches with a mixer or food processor until the soup is smooth.
For the Root Vegetables
  1. In a saute pan over medium-high heat, add the butter, beets, and carrots. Saute lightly, then add the syrup and ½ tsp salt.
  2. Garnish each portion of soup with maple-glazed vegetables and Brussels sprout leaves. Sprinkle with sliced almonds.
Nutritional Info
Per Serving
NAME AMOUNT
Calories 194.49
Total Fat 9.559
Saturated Fat 1.130
Trans Fat 0.011
Cholesterol 1.264
Sodium 616.81
Total Carbohydrate 23.078
Dietary Fiber 2.518
Total Sugars 13.552
Protein 4.290
Vitamin D 0.078
Calcium 74.883
Iron 0.882
Potassium 399.2
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.