Ingredients:
1 lb. carrots peeled and diced
½ lb. parsnips peeled and diced
1 onion peeled and diced
2 or 3 ribs of celery diced
4 c. orange juice
1 c. water
juice and zest of 1 lemon
2 c. whipping cream
Method:
Place vegetables in a soup pot with a cover. Add orange juice and water.
Simmer slowly covered until the veggies are tender. Puree and adjust the seasoning with a squeeze of lemon, salt and pepper. Add the whipping cream and simmer for 2 or 3 minutes.
Yield 10 cups.
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