Parsnip and orange cream soup

These days it’s easier to buy parsnip in Eastern Europe countries than in Poland, I don’t know actually why. It’s a healthy vegetable that has a subtle flavour and deserves a place on our tables. Parsnip cream is warming up, because all root vegetables are warming up.

I fried onion until transparent in clarified butter, cooked vegetables (I poured enough water to cover them), added onion, spices and blended it all together. I added orange juice and grated orange zest (half an orange). In the end, I added a little bit of milk thistle oil.
It may be served with stone pines or sunflower seed roasted on a dry frying pan.

Enjoy! 🙂