Go Back
Print

Roasted Parsnip Bisque with Crispy Pork Belly

Ingredients

  • 1 c. chicken Stock
  • 2 tsp. butter unsalted
  • 2  Tbsp. olive oil
  • 2 1/4  Tbsp. onions chopped
  • 1  c. parsnip peeled and chopped
  • 1 garlic clove peeled and chopped
  • 2 1/2 sprigs thyme fresh
  • 1 small bay leaf
  • 4 stalks parsley
  • 1/3   c. celery
  • 2 1/2 tsp. white wine boiled
  • 1/2 c.  chicken stock
  • 1 1/3 c. milk
  • 1 tsp. salt
  • Fresh snipped chives

Instructions

  1. Bring chicken stock and milk to a boil. In another pan, sweat the onions, celery, and garlic together with the 2 teaspoons of butter and 2 tablespoons olive oil.
  2. Add parsnips and cook until soft and lightly colored. Add in the thyme, bay leaf, parsley, wine, chicken stock and bring to a boil. Simmer until the parsnips are cooked, about 20 minutes.  Remove the bay leaf. Blend and strain or pass through a chinois, correct the seasonings. Ladle into bowls and garnish with some crispy pork belly cubes and fresh snipped chives.