Parsnip, Ginger, and Orange Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A different and delicious combination of flavors for a soup! If parsnips are not available in your area, you can substitute carrots (although it will not taste exactly the same). Ingredients:
1 tablespoon sunflower oil |
2 tablespoons butter |
1 3/4 cups chopped onions |
1 lb parsnip, peeled and diced |
1 inch peeled fresh gingerroot, finely chopped |
2 oranges, grated rind and juice of (juice reserved and set aside) |
3 1/4 cups chicken stock |
salt & pepper |
to taste cream, and chopped parsley, for garnish |
Directions:
1. In a soup pot (one with a lid) over medium temperature, melt together the oil and butter, then saute the onions until soft, about 5 to 7 minutes.
2. Add parsnips and ginger and saute for 5 minutes.
3. Add the orange rind (not the juice, just yet) and chicken stock, cover, and simmer over medium heat for 30-35 minutes, removing lid for last 10 minutes.
4. Let cool slightly, then pour into a blender and liquidize.
5. Return soup to pot, stir in the reserved orange juice, and reheat.
6. Season to taste with salt and pepper. Serve with a swirl of cream and chopped parsley.
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