Prep 0 mins
Cook 0 mins
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).
- 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
- 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.
- Add parsnips and ginger and saute for 5 minutes.
- 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.
- Let cool slightly, then pour into a blender and liquidize.
- Return soup to pot, stir in the reserved orange juice, and reheat.
- Season to taste with salt and pepper. Serve with a swirl of cream and chopped parsley.