britannia.org Recipe Bin: Irish - Soups & Stews

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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