Parsnip, Chicken and Orange Soup
2 Onions, peeled and choped 3 tb Olive oil 10 Cloves garlic, halved 8 Parsnips, either fresh or -- pre-roasted 1 3/4 l Chicken stock (3 pints) 1 t Salt 2 Oranges, juice Black peppe...
Ingredients
- 2onions, peeled and choped
- 3tbsp olive oil
- 10Clovegarlic, halved
- 8parsnips, either fresh or
- 1tsp salt
- 2oranges, juice
Directions
- 1
2 Onions, peeled and choped 3 tb Olive oil 10 Cloves garlic, halved 8 Parsnips, either fresh or -- pre-roasted 1 3/4 l Chicken stock (3 pint
- 2
After 10 minutes add the garlic cloves, then the peeled and sliced parsnips, reserving any which have already been roasted to add later (*)
- 3
Cook all the vegetables together for 10 to 15 minutes until they are soft, stirring them occasionally and adding any pre-roasted parsnips a
- 4
Strain the hot stock into the vegetable mixture, add the salt and some freshly ground black pepper, simmer for 15 to 20 minutes, then liquid
- 5
Taste for seasoning and add the juice of the freshly squeezed orange
- 6
Parsnips give of their full sweetness only when roasted and can taste overbearingly rank when cooked in other ways
- 7
From: Brigid Allen, The soup book, M Papermac 1993, ISBN 0-333-58224-1