PARSNIP BISQUE

l lb. parsnips, peeldd and trimmed
l tbsps. olive oil
l/2 med. onion, chopped coarse’2 celery ribs, shopped coarse’l nmed
l med. leek washed and chopped coarse’4-l/2 cups vegetable broth
l/4 cup heavy cream
2 tsps. packed light brown sugar
Preheat oven 350. In shallow baking pan toss with l/2 tbsps. oil to coat and arrange in one layer. Roast parsnips in middle of oven turning occasionally 30 mins. In a bowl toss onion, celery and leek with remaining l/2 tbsps. oil and add to pan. Return to oven and roastvegetables and toss parsnips and vegetables together occasionally, 30 mins. or until golden. Cool vegetables slightly and chop parsnips coarse. In a large saucepan simmer broth with veggies, covered, 20 mins. In a blender puree mixture in batches with cream and transfer soup to saucepan. Stir in brown sugar & s&p to taste.
Makes about 6-l/2 cups Gourmet Dec. l996