Parsnip, Ginger, and Orange Soup

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SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon sunflower oil
  • 2
    tablespoons butter
  • 1 34
    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 14
    cups chicken stock
  • salt & pepper
  • to taste cream, and chopped parsley, for garnish
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DIRECTIONS

  • 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.
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