Parsnip And Orange Soup - cooking recipe

Ingredients

900 g parsnips
3 sticks celery
1 onion
2 oranges
50 g butter
750 ml chicken stock
250 ml single cream
2 tablespoons parsley

Preparation

Peel parsnips, de-string celery.
Chop onion, parsnips and celery roughly.
Quarter the oranges, discard pips.
Melt butter in large pot, add all vegetables.
Cook 5 minutes, add oranges and stock.
Season to taste.
Bring to the boil, simmer 45 minutes.
Remove orange pieces, squeezing out any juice.
Stir in cream.
Puree soup with stick blender.
Serve garnished with chopped parsley.