Best Parsnip Ginger And Orange Soup Recipes

PARSNIP, GINGER, AND ORANGE SOUP

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.

PARSNIP, GINGER AND ORANGE SOUP

Steps:

• Dice the onion and press the garlic clove then sweat these in the olive oil until the onion begins to soften. (Note: In her recipes, BC sweats vegetables by cooking in the oil over low heat for about 20 minutes to soften the vegetables and bring out the flavour.).
• Peel and grate the parnips, carrots and giner and add them to the pan. Continue to sweat the vegetables until the parsnips and carrots begin to soften.
• Add the orange rind and juice and the stock. Bring to the boil and simmer for another 10 minutes or until all the ingredients are cooked.
• Process the soup. (Note: I use a hand blender right in the pot, but a food processor or blender would do as well.).
• Season to taste with salt and pepper, heat through and serve garnished with parsley.