Roots & Leeks Bisque with Mascarpone Herb Balls
By: Merry Graham
Background: A creamy mascarpone, leek, parsnip, celery root, and rutabaga bisque topped with a mascarpone herb ball is waiting for your pleasure! Do I need to say more or don't you want to grab a spoon and take part in splendor? Really, this soup becomes a comforting addiction. Thanks, Crave Brothers for producing a superior mascarpone cheese. I wanted to highlight the Crave Brothers Mascarpone in this recipe so I created the mascarpone herb balls ~ and oh my, I am going to start making the balls for all sorts of dishes! Enjoy!
Yields: 9 cups
Mascarpone Herb Balls:
2/3 cup Crave Brothers Mascarpone Cheese
1 tablespoon minced chives
1 tablespoon minced basil
2 teaspoons finely grated lemon zest
½ teaspoon finely minced garlic
3 tablespoons olive oil
2 cups chopped leeks, white and tender green parts
2 cups parsnips, peeled and chopped (about 1/2-pound)
2 cups celery root, peeled and cubed (1 small celery root)
2 cups rutabaga, peeled and cubed, (1 large rutabaga)
1 ½ tablespoons finely chopped garlic
6 cups low sodium chicken stock
½ cup Crave Brothers Mascarpone Cheese
1 ½ teaspoons salt, divided
1 teaspoon fresh ground pepper
2 teaspoons fresh lemon juice
1 tablespoon finely minced parsley
Instructions: To make mascarpone herb balls: Mix all ingredients together in a small bowl, cover with plastic wrap and place in freezer while bisque is prepared.
To make bisque: Heat olive oil in a stockpot on medium-high heat. Add leeks and let pan fry until soft and fragrant, about 8 minutes. Add cubed parsnips, celery root, rutabaga, garlic, and pan roast for about 3 minutes, or until garlic turns golden. Add stock to vegetables and bring to a boil, turn heat to low and simmer 30 minutes or until vegetables are very soft and cooked through.
When vegetables are soft pour into a large bowl. Place vegetables in a blender or food processor, purée in batches with stock until smooth (use caution when blending hot liquids). Transfer purée back into stockpot. Stir in mascarpone, 1-teaspoon salt, pepper, and lemon juice. Heat bisque on medium heat for 2 minutes, or until desired serving temperature. If needed, thin with more chicken stock. Season with additional 1/2-teaspoon salt, if desired.
Remove Mascarpone Herb Balls from freezer and scoop with a melon baller to form balls. Ladle bisque into bowls, sprinkle with fresh parsley and place one or two herb balls on top of bisque. Go MaD and EnJoY immensely!blog comments powered by Disqus
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