Parsnip, Chicken And Orange Soup

* Exported from MasterCook *

PARSNIP, CHICKEN AND ORANGE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 pepper, freshly
-- grounded

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.

(*) Parsnips give of their full sweetness only when
roasted and can taste overbearingly rank when cooked
in other ways.

From: Brigid Allen, The soup book, M Papermac 1993,
ISBN 0-333-58224-1



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