Parsnipped Orange Soup (made for lunch and it was so good)

[Guest guest]

 

Parsnipped Orange Soup

 

6 cups vegetable stock

1 medium potato, peeled and grated

3 cups chopped peeled parsnips

1 tablespoon grated orange rind

Juice of 1 fresh orange

salt to taste

freshly ground black pepper to taste

 

Garnish:

orange flower water, optional (I didn't use this)

parsnip curls

orange rind curls

 

Bring the stock to a boil, then add parsnips and orange rind and simmer until

just tender -- about 35 minutes. Grate in the potato and cook another 10

minutes. Puree the mixture, then pour in the fresh orange juice, reheat, and

season to taste.

When ready to serve, ladle into bowls, sprinkle with orange flower water

(available at many supermarkets and Mideast groceries), and top each with thin

curls of parsnip and orange rind. A little fresh parsley sprinkled on the sides

of the bowl is nice too. Serves 6 to 8.