Parsnip & Apple Soup (Irish)

Recipe Ingredients

1 tablespoon	15ml	Butter
1 lb	454g / 16oz	Parsnips - thinly sliced
1 lb	454g / 16oz	Apples - peeled/cored/sliced
1 lb	454g / 16oz	Onion - chopped (medium)
2 teaspoons	10ml	Curry powder
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Ground coriander
1/2 teaspoon	2.5ml	Cardamom
1		Garlic - crushed
1 1/4		Beef or chicken stock
150		Cream
		Salt and pepper
		Chopped chives or parsley

Recipe Instructions

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.

Sieve 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.

Source:
Sally and Martin Stone

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