Parsnip~ chicken & orange soup
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Parsnip~ chicken & orange soup
  Chicken    Orange    Soups  
Last updated 6/12/2012 12:47:47 AM. Recipe ID 8641. Report a problem with this recipe.
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      Title: Parsnip~ chicken & orange soup
 Categories: Soups
      Yield: 6 Servings
 
      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
 




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Recipe ID 8641 (Apr 03, 2005)

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