Parsnip and Chestnut Bisque with Mulled Wine–Spiced Onion Confit from Vedge by Rich Landau and Kate

Ingredients

• 12 cups Vegetable Stock
• 2 cups peeled, chopped chestnuts
• 2 cups slivered onions
• ¼ cup vegan sour cream
• 1 teaspoon freshly ground black pepper
• 2 teaspoons salt
• ½ cup chopped onions
• ½ teaspoon freshly ground black pepper
• ½ teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon olive oil
• 2 pounds parsnips, peeled and roughly chopped
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1 cup red wine, preferably Cabernet Sauvignon
• ½ teaspoon sugar