Orange Parsnip Soup

• 14 cup butter
• 2 large onions, chopped
• 3 celery ribs, chopped
• 3 lbs parsnips, scrubbed and diced
• 6 cups chicken stock
• 1 12 cups light cream
• 1 tablespoon curry powder (or to taste)
• 1 14 cups fresh orange juice
• 12 cup fresh parsley, chopped
• salt and pepper

1. Melt butter and saute onions and celery until tender.
2. Add parsnips and chicken stock and bring to a boil.
3. Reduce heat and cook until parsnips are tender.
4. Cool slightly and then puree in batches in a blender.
5. Return to the heat.
6. Add cream, curry powder, orange juice, parsley, salt and pepper.
7. Heat just below boiling point.
8. Serve garnished with a dab of sour cream or yoghurt and some grated orange rind.
9. P.S.
10. I normally saute the curry powder with the onions and celery, but I am entering the recipe exactly as written by the author.

butter, onions, celery, parsnips, chicken stock, light cream, curry powder, orange juice, fresh parsley, salt

Taken from www.food.com/recipe/orange-parsnip-soup-390875 (may not work)