Name: Irish Parsnip and Apple Soup
Yield: 6
Ingredients: 1 tbsp Butter; 1 pound Parsnips, thinly sliced; 1 pound Apples, peeled/cored/sliced; 1 Leek ( white and late green part only ) cleaned, cut in half lengthwise, and finely chopped; 1 Chopped onion; 2 tsp Curry powder; 1 tsp Ground cumin; 1 tsp Ground coriander; 1/2 tsp Cardamom seeds; 1 large crushed garlic clove; 2-1/2 to 3 cups Chicken broth; 1 cup Apple cider or juice; 1/2 cup Cup cream; Salt & pepper; chopped chives

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Irish Parsnip and Apple Soup

Servings: 6

Author: By Chef Jim Coleman

Ingredients

1 tbsp Butter
1 pound Parsnips, thinly sliced
1 pound Apples, peeled/cored/sliced
1 Leek ( white and late green part only ) cleaned, cut in half lengthwise, and finely chopped
1 Chopped onion
2 tsp Curry powder
1 tsp Ground cumin
1 tsp Ground coriander
1/2 tsp Cardamom seeds
1 large crushed garlic clove
2-1/2 to 3 cups Chicken broth
1 cup Apple cider or juice
1/2 cup Cup cream
Salt & pepper
chopped chives

Instructions

1. Melt the butter in a large saucepan over medium heat and add the parsnips, apples, leeks and onions.
2. Sauté for 2 to 3 minutes. Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well.
3. Add the stock. Cover and simmer gently for 20 to 30 minutes, or until the parsnips are quite soft.
4. Puree in a blender or food processor. Strain, and if too thick, dilute with a little stock or water. Add the cream and bring to a simmer and serve.
5. Serve garnished with chopped chives.