Apple-Parsnip Bisque

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Apple-Parsnip Bisque

 

2 pounds sweet apples, such as Fuji), peeled,

cored, and quartered

1 pound parsnips, peeled and cut into 1-inch dice

1

1/2 pounds sweet potatoes, peeled and cut into 2-inch dice

1 large yellow

onion, cut into 6 pieces, layers pulled apart

3 tablespoons vegetable oil

(not olive oil)

1 teaspoon sea salt

1/4 teaspoon ground black pepper

 

10 large sage leaves, thinly sliced

2 teaspoons fresh thyme leaves,

stripped from stems

8 cups plain rice milk

 

Preheat oven to 450 degrees. In a large mixing

bowl, toss together apples, parsnips, sweet potatoes, onion, oil, salt, and

pepper. Arrange evenly in an 11×17-inch pan with an edge. Place in lower third

of oven and roast for about 45 minutes, stirring vegetables and rotating pan

every 15 minutes. When everything is fork-tender and nicely browned (some may be

more tender than others; not to worry), remove from oven and set aside until

cool enough to handle.

Working in batches, purée apple-vegetable mixture,

sage, and thyme in a blender or food processor, adding enough rice milk to allow

soup to move freely. Process each batch for 2 to 3 minutes to ensure a perfectly

smooth texture.

Pour soup into a medium saucepan. Stir in any remaining rice

milk. Simmer gently for 15 minutes to infuse flavors.

Yields 8 to 10

servings.