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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Weather is getting cooler so soup is in order again. This is a recipe of Linda Hatts which appeared in a cookbook called Out of Nova Scotia Gardens . Definitely for parsnip lovers. Cook time is approximate. Enjoy....... Ingredients:
1/4 cup butter |
2 large onions, chopped |
3 celery ribs, chopped |
3 lbs parsnips, scrubbed and diced |
6 cups chicken stock |
1 1/2 cups light cream |
1 tablespoon curry powder (or to taste) |
1 1/4 cups fresh orange juice |
1/2 cup fresh parsley, chopped |
salt and pepper |
Directions:
1. Melt butter and saute onions and celery until tender.
2. Add parsnips and chicken stock and bring to a boil.
3. Reduce heat and cook until parsnips are tender.
4. Cool slightly and then puree in batches in a blender.
5. Return to the heat.
6. Add cream, curry powder, orange juice, parsley, salt and pepper.
7. Heat just below boiling point.
8. Serve garnished with a dab of sour cream or yoghurt and some grated orange rind.
9. P.S. I normally saute the curry powder with the onions and celery, but I am entering the recipe exactly as written by the author.
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