Parsnip, chicken and orange soup

 
                      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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