Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 ts 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

Browse by categories