Parsnip and Chestnut Bisque

Recipe adapted from Richard Landau, Vedge, Philadelphia, PA Yield: 6 to 8 servings INGREDIENTS 2 tablespoons extra-virgin olive oil 1 small yellow onion, chopped 2 garlic cloves, crushed 1 pound parsnips, peeled and roughly chopped ¼ cup sweet Marsala wine 8 cups vegetable stock 2 cups jarred peeled chestnuts ½ teaspoon ground allspice ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg ½ cup tofu sour cream or tofu cream cheese ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper DIRECTIONS 1. In a medium stockpot set over medium heat, heat the olive oil. Add the onion, garlic and parsnips and sauté until the parsnips begin to brown, about 5 to 6 minutes. 2. Add the Marsala and cook until reduced by half, about 2 minutes. Stir in the vegetable stock, chestnuts, allspice, cloves, nutmeg and tofu sour cream and bring to a simmer. Cook until the parsnips are tender, about 8 to 10 minutes. Remove from the heat and set aside; allow the mixture to cool slightly. 3. Carefully purée the cooled mixture in a blender. Season with salt and pepper. Serve hot. via Tasting table