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Friday, March 27, 2015

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.

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