Recipe - Parsnip Chicken And Orange Soup

2 Onions, peeled and choped
3 tablespoon Olive oil
10 Cloves garlic, halved
8 Parsnips, either fresh or
preroasted
1 Three fourths l Chicken stock (3 pints)
1 teaspoon 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 cut or sliced up 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 preroasted 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 0333582241

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini