Sweet Potato, Parsnip And Turnip Bisque - cooking recipe

Ingredients

1 large sweet potato, peeled and cubed
2 medium parsnips, peeled and chopped
1 medium turnip, peeled and chopped
1 yellow onion, chopped
2 garlic cloves, minced
1 (32 ounce) container chicken stock
1 cup heavy cream
2 teaspoons extra virgin olive oil
for the garnish
sour cream
flat leaf parsley, chopped

Preparation

In a 6-8 quart soup pot saute the onion and garlic in the olive oil until the onion is softened.
Add the sweet potato, parsnip and turnip and cook until softened, about 8 minutes, stirring occasionally.
Add the chicken stock and bring to a boil.
Boil uncovered for 15 minutes or until vegetables are tender.
Puree using either a stick/immersion blender or by transferring to a blender and then back to the pot.
Slowly add the heavy cream into the puree.
Ladle into bowls and garnish with a dollop of sour cream and a sprinkle of chopped flat leaf parsley.