Parsnip & Apple Bisque

Parsnip & apple bisque photo

Apples, vanilla and butter are all characteristics found in Chardonnay and are all flavors that will be found in this dish making an elegant and full-bodied BC Chardonnay the perfect choice for this creamy fall soup. The cream and tart apples will balance the weight and crisp fruit found in the wine creating a harmonious wine and food pairing.


  • 1 ea Onion – medium dice
  • 2 ea Stalks Celery
  • 2 ea Cloves Garlic
  • 2 pounds Parsnips – peeled, medium dice
  • Vegetable stock or water (enough to cover parsnips and apples)
  • 4 ea Apples – peeled and quartered
  • 1 ea Bay Leaf
  • Oil to Sauté (as needed)
  • 4 ounces Cream
  • Salt and Pepper (to taste)


  • Sauté onion, garlic, celery
  • Add parsnips, sauté 1 minute
  • Add apple , stock and bay leaf
  • Bring to boil, simmer 30 minutes until parsnips and apples are soft
  • Remove bay leaf and blend until smooth


  • Brown Butter
  • Little Qualicum Rathtrevor Cheese Shortbread



  • 1 1/2 cups Flour
  • 1 tablespoon Icing sugar
  • 4 tablespoons Butter
  • 1 teaspoon Salt
  • 2 tablespoons Chopped parsley
  • 1/4 cup Rathtrevor cheese


  • In a food processor combined flour, sugar, salt and butter. Pulse until pea shaped.
  • Add parsley and cheese. Mix until dough forms.
  • Wrap and refrigerate for 4 hour or until well chilled.
  • Cut into cubes, place cubes on a baking sheet and place in freezer to freeze for 25 minutes
  • When frozen bake for 20 minutes at 350 degreeses or until golden brown.

Credit: Recipe and images provided by Chef Bradford Boisvert of Amuse on the Vineyard, Vancouver Island