Pure Hunger

I hate to say this recipe was a major fail when really it boils down to a difference in taste preference. This bisque is a perfect bisque and quick to boot. It was, however, too sweet and not enough savory for my tastes. I also felt it was lacking some substance which is really the description of a bisque. Its supposed to be creamy and smooth, no lumps or bumps. It makes sense that the lady who loves large lumps in her mashed potatoes wouldn’t be all that thrilled with a creamy soup. Guess I like things messy. That’s just my humble opinion. That said, its incredibly easy to prepare ahead of time and whip up right as everyone gets ready for dinner.

Ingredients

3 medium sweet apples, cored and quartered
2 medium parsnips, cut in 1 inch cubes
1 sweet potato, cut in 2 inch cubes
1 medium yellow onion, cut into 6 pieces, layers pulled apart
1.5 Tbsp vegetable oil
.5 tsp sea salt
1/8 tsp ground pepper
5 large sage leaves, thinly sliced
1 tsp fresh thyme leaves
4 cups plain rice milk

If anyone can share their ideas on how to improve this soup, to increase the savory or heat, please share.

Preheat oven to 450 degrees. In 11x17 inch pan with edge, toss together apples, parsnips, sweet potatoes, onion, oil, salt and pepper. Arrange evenly, place in lower third of oven and roast for about 45 minutes, stirring vegetables and rotating pan every 15 minutes. When everything is tender and nicely browned, remove from oven and set aside until cool enough to handle.

If you do not have immersion blender then place roasted vegetables, sage, thyme and rice milk into blender in batches and puree until smooth and then transfer to pot. If you do have immersion blender then place all ingredients in pot and blend until smooth.

Simmer gently in pot for 15 minutes. Serve with spicy biscuits or hearty bread.