Instructions: Bring the stock to a boil, then add parsnips and orange rind and simmer until just tender - about 35 minutes. Grate in the potato and cook another 10 minutes. Puree the mixture, then pour in the fresh orange juice, reheat, and season to taste.

When ready to serve, ladle into bowls, sprinkle with orange flower water (available at many supermarkets and Mideast groceries), and top each with thin curls of parsnip and orange rind. A little fresh parsley sprinkled on the sides of the bowl is nice too.

Comments: This is great with a roaring fire and a roasting joint of meat - almost an aperitif for some serious meat eating; serve hot as a first course to 6 to 8 people.

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