Parsnip, Ginger, and Orange Soup

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Ingredients

  • 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


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