Parsnip, Ginger, And Orange Soup

Ingredients

• Servings: 4
• 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

Recipe

• 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.