Winter Eats: FSD's Hottest Soups

Apple Parsnip Bisque with Brandied Apple Butter

Kelly Franz, chef de cuisine at Magnolias in Charleston, S.C., creates a regional American Southern dish that can be served as an appetizer or first course. The bisque, blending the winter root parsnip with sweet and savory flavorings, is dressed up for holiday menus with the apple butter.

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