Parsnip, Ginger, And Orange Soup

• 1 tablespoon sunflower oil
• 2 tablespoons butter
• 1 3/4 cups chopped onions
• 1 lb parsnip, peeled and diced
• 1 inch peeled fresh gingerroot, finely chopped
• 2 oranges, grated rind and juice of (juice reserved and set aside)
• 3 1/4 cups chicken stock
• salt & pepper
• to taste cream, and chopped parsley, for garnish

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

sunflower oil, butter, onions, parsnip, fresh gingerroot, oranges, chicken stock, salt, cream

Taken from www.food.com/recipe/parsnip-ginger-and-orange-soup-4935 (may not work)