Parsnip and Chestnut Bisque

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, chopped
• 2 garlic cloves, crushed
• 1 pound parsnips, peeled and roughly chopped
• ¼ cup sweet marsala wine
• 8 cups vegetable stock
• 2 cups jarred peeled chestnuts
• ½ teaspoon ground allspice
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ cup tofu sour cream or tofu cream cheese
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

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