We are like chipmunks in the winter wanting to store away fat for the cold months. Our bodies naturally crave those creamy soups and stews on a cold winters day. Sometimes, heavy creams can be too much so I adapted this bisque with coconut milk. Inspired by Camille Armantrout and modified by a recipe from Epicurious.
Ingredients (4-6 Servings)
1 lb parsnips, peeled and chopped
1 medium carrot, chopped
1/2 cup celery (I substituted with chard stems)
1 medium leek, chopped
3 cups chicken broth
2 cups coconut milk
3 Tbsp butter
3 Tbsp fresh ginger, peeled and minced
2-3 cloves of garlic, minced
1. Saute the celery, leek, ginger and garlic in butter for 5 minutes on low heat so you don’t burn it.
2. Stir in broth, parsnips and carrots and bring to a boil.
3. Lower the heat and simmer for 20 minutes.
4. Let it cool and puree in blender.
5. Strain in another pot and whisk in coconut milk and simmer 10 more minutes.
6. Top with croutons and parsley if you like.