PARSNIP, GINGER, AND ORANGE SOUP
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).
Provided by Julesong
Categories Vegetable
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 295.2, Fat 12, SaturatedFat 4.8, Cholesterol 21.1, Sodium 343.7, Carbohydrate 41.6, Fiber 8.3, Sugar 17.6, Protein 7.7
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