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Parsnip Ginger and Orange Soup


30 ml (2 Tbsp) sunflower oil
50 g (1 oz) butter
2 medium onions, chopped
450 g (1 lb) parsnips, peeled and diced
2.5 cm (1 inch) piece fresh root ginger, peeled and chopped finely
Grated rind and juice of 2 oranges
750 ml (1.5 pints) chicken stock
Salt and pepper
Cream to swirl and chopped parsley

Heat oil and butter and sauté onions until soft. Add parsnips and ginger and cook for 5 minutes. Add the rind and stock, simmer for 30-35 minutes, removing lid for last 10 minutes. Cool slightly, then liquidize. Stir in orange juice and reheat. Season to taste. Serve with a swirl of cream and parsley.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.