Sous Vide Root Vegetable White Truffle Bisque

(6)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

  • Rate This
Parsnips and rutabaga, hard root vegetables, are perfectly tender when prepared with cream and stock in the Anova Sous Vide Precision Cooker. In addition to its velvety texture, this sous vide root vegetable bisque is full of flavor — thanks in part to the addition of white truffle oil. We recommend serving it with a drizzle of good extra-virgin olive oil, or truffle oil if you really, really like truffle. Like most soups, this one is better after a night in the refrigerator and will hold for up to three days.
Read More

Shop Sous Vide Cookers

Precision® Cookers

Edge-to-edge perfection. No skill required.

Shop Now

Ingredients for 6

  • 2 cups diced parsnips

  • 2 cups diced rutabaga

  • 1 cup diced leek

  • 1 cup diced celery

  • 2 cups chicken stock

  • 1 cup heavy cream

  • 2 tablespoons butter

  • 1 tablespoon white truffle oil

  • 2 teaspoons kosher salt

  • 1 teaspoon ground white pepper

  • 1 bay leaf

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180ºF (82ºC).

  • Step 2

    Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Discard the bay leaf. Transfer entire contents of the bag to a blender and puree until smooth, about 2 minutes. Serve.

Latest Comments

180 F / 82.2 C Recipe Temp
Recipe Time
Prep Time