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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.