Irish Parsnip and Apple Soup
- 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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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.