Winter White Vegetable Bisque

finished soup with mint oil

This delicious soup is made with a variety of winter vegetables. A roux and yukon gold potatoes give the soup its thickness while parsnips provides a great flavor contrast to cauliflower, fennel and turnips. A nice loaf of French bread and a tossed salad make a perfect winter meal!

If you want to have a restaurant presentation, I have included information on a couple of optional garnishes. We use frizzled sweet potato that have been sliced with a mandolin slicer and a dash of mint oil.


  • 1/2 stick (4 tablespoons) unsalted butter
  • 1 medium onion, chopped
  • 2 cloves of garlic, chopped
  • 2 tablespoons flour
  • 1/2 head of cauliflower florettes, coarsely chopped
  • 1 medium fennel bulb, cored and coarsely chopped
  • 2 medium Yukon gold potatoes, peeled and coarsely chopped
  • 1 small turnip, peeled and coarsely chopped
  • 1 parsnip, peeled and coarsely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground nutmeg
  • 3 cups of vegetable or chicken stock
  • 1 cup milk (more if soup seems too thick)

Optional garnishes:

frizzled sweet potato

  • 1 sweet potato, peeled and finely julienne with a Madoline slicer (do not use a food processor for this….the pieces need to be slim and long)
  • enough canola oil to fill a pot to about 2 inches

mint oil

  • 1 large bunch of fresh mint (about 1 1/2 cups)
  • 1 bunch of parsley (about 1 cup)
  • canola oil


To prepare the soup

chopped vegetablesHave your vegetables all prepared. Melt the butter in a pot large enough to accommodate the soup preparation.

Add the onion and garlic. Saute on low heat until the onions are translucent.

onions in potAdd the flour. Stir to combine and cook on low, stirring, for a few minutes to cook the flour.

Add the remaining vegetables.

adding creamAdd the stock and the milk. Stir to combine.

Simmer for approximately 45 minutes or until the vegetables are very soft.

puree soupPuree the soup. To the right, I am pureeing the soup with an immersion blender which goes directly into the soup pot.

You can also puree the soup in a food processor, however, make sure to do this in batches as you don’t want the soup to overflow.

Season with salt, pepper and nutmeg. If the soup seems too thick, add enough additional milk.

Optional garnish

shredded sweet potatoTo make the sweet potato garnish, julienne a peeled sweet potato on a madoline slicer so that they are thin and long. Keep in a bowl of cold water until ready to use. (can be made several hours ahead and kept in the water.)

Heat enough oil in a pot to have about 2 inches of oil. Heat to 350 degrees….use a candy/deep fryer thermometer to check the temp. When 350 degrees, carefully add the potatoes (You may want to do this in batches if your pot is small). Fry until crisp. Remove with a slotted spoon and drain on a paper towel lined plate.

To make the mint oil

blanching mintBring a medium sized pot of water to a boil.

Place the mint and parsley, coarsely chopped, in a strainer.

Place strainer in the water and blanch herbs for 30 seconds. Take out of water the rinse immediately in cold water. Squeeze excess water from the herbs.

finished soup with mint oilPlace herbs in a blender. Start blender and carefully add oil. Remove and strain, pressing gently on the herbs. We store the oil in clear squeeze bottles.

TIP – If you want the oil to be more vibrant in color, add a few drops of green food coloring to the final oil.



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3 Responses to Winter White Vegetable Bisque

  1. Maryu Kramer says:

    We have been to two food demons taking place on Thanksgiving weekend for the past two years. We are making this a tradition to spend Thanksgiving weekend in Door County. The weekend is so much fun but the highlight is coming to the restaurant on that Saturday to be a part of the demo —– to sit down and eat what we watched being made is the BEST. We hope to sometimes catch one of the demo dinners during the rest of the year. We do the drive from Illinois. Thank you and our very best wishes for continued success.

    • Chef Terri says:

      Thanks so much for the nice comments. I hope to see you at future culinary events. I will be adding the Milwaukee Public Market to my cooking class schedule soon as well as spots in Door County.

  2. Mary Ann Anderson says:

    We had a wonderful time last night. Your lesson and instructions were spot on. The meal was …words escape me, but it-along with the company was delightful. We look forward to more experiences like this. Although we eat at your (no longer) restaurant about 1 every 2-3 months, we have not taken advantage of the demonstrations. I bought it for Peter for a Valentine gift, knowing he would also be delighted with the meal. The ride back to Green Bay was very slooooow–lots of snow. Thank you for the experience and we will follow you whenever we can. So send your information!! :)

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