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1
Rinse and dry the oranges.
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2
With a sharp vegetable peeler or paring knife, remove the outer peel of three of the oranges, in strips.
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3
Dont take off any of the bitter white pithif you do, trim it away from the strip.
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4
Put the strips of peel in a small saucepan, 2-quart or so.
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5
Cut the oranges in half and squeeze to get out all the juice: you should have a bit more than a cup.
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6
(Juice another orange if you have a cup or less.)
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7
Add the juice to the saucepan along with the leek pieces, cinnamon stick, and water.
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8
Place the pan over high heat and bring to a boil.
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9
Reduce the heat to maintain a perking boil, and let the sauce cook for about 30 minutes, reducing to about a third of the original volume.
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10
Pour the sauce into a sieve set over a bowl.
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11
Remove the cinnamon stick and the pieces of peel (wiping them off and saving any juices), then press and scrape the leek pieces with a spoon or spatula to retrieve as much liquid as you can.
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12
You should have about 3/4 cup of orange soup.
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13
To thicken this into a sauce, whisk the butter into it bit by bit.
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14
Serve the sauce hot.
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15
Reheat on the stovetop if necessary, and whisk until smooth.
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16
Cauliflower
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17
Parsnips
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18
Turnips
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19
Leeks
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20
Celery root
