Parsnip, Ginger, And Orange Soup

1. 1

   In a soup pot (one with a lid) over medium temperature, melt together the oil and butter, then saute the onions until soft, about 5 to 7 minutes.

2. 2

   Add parsnips and ginger and saute for 5 minutes.

3. 3

   Add the orange rind (not the juice, just yet) and chicken stock, cover, and simmer over medium heat for 30-35 minutes, removing lid for last 10 minutes.

4. 4

   Let cool slightly, then pour into a blender and liquidize.

5. 5

   Return soup to pot, stir in the reserved orange juice, and reheat.

6. 6

   Season to taste with salt and pepper. Serve with a swirl of cream and chopped parsley.

* Per serving · 4 servings · Values may vary.

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