PARSNIP, GINGER, AND ORANGE SOUP

Parsnip, Ginger, and Orange Soup image

Provided by Julesong

Yield 4 serving(s)

Number Of Ingredients 9

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

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