White Veal Stock (Fond Blanc De Veau)
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Parsnip and Chestnut Bisque
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, crushed
- 1 pound parsnips, peeled and roughly chopped
- ¼ cup sweet marsala wine
- 8 cups vegetable stock
- 2 cups jarred peeled chestnuts
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup tofu sour cream or tofu cream cheese
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Details
- Servings: 6
- Dish: soup
Cuisine
- french
Comments
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