Parsnip, Chicken Orange Soup Recipe
Ingredients:
- 2 onions, peeled and choped
- 3 tbsp olive oil
- 10 cloves garlic, halved
- 8 parsnips, either fresh or pre-roasted
- 1 3/4 lt chicken stock (3 pints)
- 1 tsp salt
- 2 oranges, juice
- Black pepper, freshly grounded
Directions:
- Soften the onions in the oil in a heavy covered pan. After 10 minutes add the garlic cloves, then the peeled and sliced parsnips, reserving any which have already been roasted to add later.
- Cook all the vegetables together for 10 to 15 minutes until they are soft, stirring them occasionally and adding any pre-roasted parsnips a few minutes before the end.
- Strain the hot stock into the vegetable mixture, add the salt and some freshly ground black pepper, simmer for 15 to 20 minutes, then liquidize.
- Taste for seasoning and add the juice of the freshly squeezed orange.