Pastinakensuppe Parsnip soup with blood orange cucumber and dill recipes

Ingredients

• 4 tablespoons unsalted butter
• 6 large parsnips (about 2 lbs.), peeled and roughly chopped
• 2 medium Yukon Gold potatoes, peeled and roughly chopped
• 2 medium yellow onions, peeled and roughly chopped
• 1 celery stalk, roughly chopped
• 3½ teaspoons salt
• 3½ quarts (14 cups) whole milk
• 2 tablespoons honey
• 2 tablespoons white wine vinegar
• ¾ cup cucumber, peeled, seeded and finely diced, for garnish
• 2 blood oranges, peeled and cut into supremes, for garnish (oranges can be substituted)
• ½ cup loosely packed fresh dill, roughly chopped, for garnish
• 1½ tablespoons caraway seeds, toasted and chopped, for garnish
• 2 teaspoons blood orange zest, for garnish (orange zest can be substituted)

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