Recipe: Parsnip and Celery Root Bisque

jbfauthor

November 05, 2009

Even as November sets in and farmers' markets pack up their stands for the year, there's no reason to despair: it's time to stock up on hearty and creamy vegetables for soul-warming late-autumn soups. This thick, toasty bisque, which gets a touch of sweetness from apples, will help you cope with the oncoming winter.