Sweet Potato, Parsnip And Turnip Bisque

• 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

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

sweet potato, parsnips, yellow onion, garlic, chicken stock, heavy cream, extra virgin olive oil, sour cream, flat leaf parsley

Taken from www.food.com/recipe/sweet-potato-parsnip-and-turnip-bisque-283890 (may not work)