Food Monday ~ Parsnip, Chicken & Orange Soup

The days are shortening and soon the trees will don their autumn glory. Warming soups are always welcome at this time of year so again this week we have another one. I hope you like it.

Parsnip, Chicken & Orange Soup
Serves 6

2 onions, peeled and chopped
3 tablespoons Olive oil
10 cloves garlic, halved
8 Parsnips chopped and roasted
3 pints Chicken stock
1 tsp salt
2 oranges squeezed
Black pepper, freshly ground

Heat the oil in a heavy pan, add the onions cover and cook for about 10 minutes until softened but do not allow to burn. Add the garlic cloves, cook for a further 3-5 minutes stirring them occasionally then add pre-roasted parsnips and the chicken stock, season with the salt and some freshly ground black pepper. Simmer for 15 to 20 minutes, then liquidize. Return to pan and adjust seasoning, add the juice of the freshly squeezed oranges and reheat.

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12 thoughts on “Food Monday ~ Parsnip, Chicken & Orange Soup

  1. Yum love parsnips. I always add them to roasts very sweet! I’ve burned two meals in the last year . .spaghetti bolognaise would you believe and carrots and parsnips that were going to be part of a fritattary thing I had in my head . .how? By bloody blogging instead of focussing on dinner!

  2. 10 cloves of garlic?

    Sounds healthy but it might frighten away the Toyboys, GM

    Nothing beats a home-made soup and this one looks very tasty.

    I know that good soups depend on a good stock but I hate making chicken stock.

    Any tips, GM?

  3. @Baino – I love parsnips esp roasted!

    @Steph – !0 cloves of garlic sounds a lot but that is what the recipe called for. I only use about half that amount.

    I’ll sort out a recipe for chicken stock and post it next week.

  4. I’m with steph on the whole 10 cloves of garlic…

    If it was 10 chillies instead, then it’d be interesting and even more yummy πŸ˜›

  5. @ ChrisD – OMG, that sounds fiery hot!

    GM

    If you think I’m going to make chicken stock on my holidays, you’d better think again! πŸ™„

    I hope to be knocking back chilled wine by the gallon, to cool down! 😎

  6. Parsnips..well frosted for sweetness….too much garlic for me there as for chillies..well it would depend on the size…size does matter with chillies!

    Beef casserole? I have to say that using Guinness is a great idea! By the way they’re opening a new Brewery. Hope they go back to bottle conditioning the original!

  7. Yet another wonderfully unique soup recipe. I love the idea of the oranges with parsnip. Is the chicken part because of the stock or is chicken missing from the ingredient list? Or maybe I’m just an eejit! πŸ˜‰

    I’ll definitely be trying this. Parsnips are on sale for nothing at Aldi! Woo!

  8. Deborah

    I am inclined to use chicken stock with most things. I suppose you could use veg stock or cubes. Cooked chicken added for a more wholesome lunch sounds good too!

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