Parsnip, Chicken & Orange Soup

Name: Parsnip, Chicken and Orange Soup
Yield: 4
Cuisine: Fusion
Ingredients: onions; olive oil; garlic cloves; parsnips; chicken broth; salt; oranges; black pepper

Yield

4 servings

Prep

10 min

Cook

40 min

Ready

50 min

Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
2	each	onions peeled and choped
3	tablespoons	olive oil
10	each	garlic cloves halved
8	each	parsnips fresh or pre-roasted	*
3	cups	chicken broth heated
1	teaspoon	salt
2	each	oranges juiced
1	x	black pepper freshly ground	*

Ingredients

Amount	Measure	Ingredient	Features
2	each	onions peeled and choped
45	ml	olive oil
1E+1	each	garlic cloves halved
8	each	parsnips fresh or pre-roasted	*
7.1E+2	ml	chicken broth heated
5	ml	salt
2	each	oranges juiced
1	x	black pepper freshly ground	*

Directions

Soften the onions over low heat 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.

Note: Parsnips give of their full sweetness only when roasted and can taste overbearingly rank when cooked in other ways.