Root vegetable bisque ROOM at Twelve from NICK OLTARSH

-- Hotels, 11/1/2007

Yields: 5 G

Ingredients:
1 cup diced parsnip
1 cup diced celery root
1 cup diced rutabaga
1 cup diced turnip
1 cup parsley root dice
¼ onions, diced
1T garlic cloves
chicken stock to cover
splash of lemon juice
1 cup cream

Method:
simmer 1st set  until tender
Puree fine with VITA MIX blender
Add cream and bring back to a boil
Splash of lemon juice

Garnish:
1. goat cheese croutons
2. sausage

Mint Chutney

Ingredients:
6 branches mint leaves picked
5 bunches cilantro
2 jalapenos, fresh
2T onion chopped
1/3 cup fresh lemon juice
1 teaspoon sugar
¼ cup blend oil

Method:
Blend 1st set in VITA-MIX blender
Emulsify in 2nd set