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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