Parsnip Ginger And Orange Soup Recipes

PARSNIP, GINGER, AND ORANGE SOUP

Steps:

• 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.
• Add parsnips and ginger and saute for 5 minutes.
• 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.
• Let cool slightly, then pour into a blender and liquidize.
• Return soup to pot, stir in the reserved orange juice, and reheat.
• Season to taste with salt and pepper. Serve with a swirl of cream and chopped parsley.

PARSNIP AND ORANGE SOUP

Steps:

• Peel parsnips, de-string celery.
• Chop onion, parsnips and celery roughly.
• Quarter the oranges, discard pips.
• Melt butter in large pot, add all vegetables.
• Cook 5 minutes, add oranges and stock.
• Season to taste.
• Bring to the boil, simmer 45 minutes.
• Remove orange pieces, squeezing out any juice.
• Stir in cream.
• Puree soup with stick blender.
• Serve garnished with chopped parsley.

CREAMY PARSNIP WITH GINGER SOUP

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add parsnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add ginger, cardamom, allspice and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

PARSNIP, GINGER AND ORANGE SOUP

Steps:

• Dice the onion and press the garlic clove then sweat these in the olive oil until the onion begins to soften. (Note: In her recipes, BC sweats vegetables by cooking in the oil over low heat for about 20 minutes to soften the vegetables and bring out the flavour.).
• Peel and grate the parnips, carrots and giner and add them to the pan. Continue to sweat the vegetables until the parsnips and carrots begin to soften.
• Add the orange rind and juice and the stock. Bring to the boil and simmer for another 10 minutes or until all the ingredients are cooked.
• Process the soup. (Note: I use a hand blender right in the pot, but a food processor or blender would do as well.).
• Season to taste with salt and pepper, heat through and serve garnished with parsley.