The Recipe Bin: Irish - Soups & Stews

    Parsnip & Apple Soup
     
     
    1 tbsp Butter
    1 lb Parsnips (Thinly Sliced)
    1 lb Apples (Peeled/cored/sliced)
    1 Medium Onion (Chopped)
    2 tsp Curry Powder
    1 tsp Ground Cumin
    1 tsp Ground Coriander
    ½ tsp Cardamom
    1 Large Clove Garlic (Crushed)
    1¼ l Beef Or Chicken Stock
    150 ml Cream
    Salt
    Pepper
    Chopped Chives Or Parsley
     
     
    • Heat the butter, and when foaming, add the parsnips, apples, and onions.
    • Soften them but do not let them color.
    • Add the curry powder, the spices and garlic; cook for about 2 minutes, stirring well.
    • Pour in the stock slowly, stirring until well mixed.
    • Cover and simmer gently for about half an hour, or until the parsnips are quite soft.
    • Taste for seasoning.
    • Sive or liquidize, and if it seems too thick, dilute with a little stock or water.
    • Add the cream and reheat, but do not let it boil.
    • Serve garnished with chopped chives or parsley.
     
    Makes approximately 6 servings.

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