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Apple Parsnip Bisque

Geoff Rhyne, SugarToad
Naperville, IL

Chef demonstration
Soups & Sides

Demonstrated at Green City Market on October 20, 2010

Makes 10-12 cups

  • 2 apples
  • 3 parsnips
  • 3 cups apple cider
  • 3 cups water
  • 4 oz butter
  • Peel and core apples, Peel parsnips.  Dice apples and parsnips. 
  • In a pot, combine all ingredients.  Bring to a boil, then simmer until tender. 
  • Puree in a blender, season, adjust consistency if desired. 
  • Garnish with burnt buttercup marshmallow* and serve.  

*For recipe, find SugarToad on Facebook or email info@sugartoad.com

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