Florida Orange Juice and Root Vegetable Soup - Florida Citrus

Ingredients

• 1 cup Florida Orange Juice
• 1 tbsp. unsalted butter
• Coarse salt and freshly ground pepper
• ½ small rutabaga, peeled and cut into 1-inch pieces (about 1 ¾ cups)
• 2 thyme sprigs
• ½ cup water, plus more if needed
• 1 Vidalia onion, coarsely chopped (about 2 ½ cups)
• 1 large parsnip, peeled and cut into 1-inch pieces (about 2 ¼ cups)
• 1 small celery root, peeled and coarsely chopped (about 2 ½ cups)
• 2 cans (14.5-oz. each) chicken broth
• ¾ tsp. freshly grated ginger
• Fresh tarragon for garnish
• Melt the butter in a large pot over medium heat.
• Add the onion and ¾ teaspoon salt and cook until onion is softened, about 6 minutes (do not brown).
• Add the parsnip, rutabaga, celery root, thyme, and broth.
• Bring to a boil and reduce heat. Cover and simmer until the vegetables are tender, 15 to 20 minutes.
• Discard the thyme. Puree the soup in batches using an immersion blender until smooth.
• Stir in the Florida Orange Juice, ginger, and water (plus more to thin to desired consistency).
• Season with salt and garnish with tarragon and pepper.
• Serve immediately.
• Entree
• Entree , Sauce
• Holiday , Entree , Sauce
• Holiday , Appetizer , Entree
• Holiday , Side Dish
• Holiday , Breakfast , Dessert
• Appetizer , Entree , Snack
• Holiday , Dessert