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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Sounds great but is as yet untried by me . Ingredients:
900 g parsnips |
3 sticks celery |
1 onion |
2 oranges |
50 g butter |
750 ml chicken stock |
250 ml single cream |
2 tablespoons parsley |
Directions:
1. Peel parsnips, de-string celery.
2. Chop onion, parsnips and celery roughly.
3. Quarter the oranges, discard pips.
4. Melt butter in large pot, add all vegetables.
5. Cook 5 minutes, add oranges and stock.
6. Season to taste.
7. Bring to the boil, simmer 45 minutes.
8. Remove orange pieces, squeezing out any juice.
9. Stir in cream.
10. Puree soup with stick blender.
11. Serve garnished with chopped parsley.
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