Irish Parsnip Soup
Ingredients
- 1 tbsp unsalted butter
- 1 pound parsnips, peeled and chopped
- 1 pound apples, peeled and chopped
- 1 onion, chopped
- 2 tsp curry powder
- 1 tsp cumin
- 1 tsp ground coriander seeds
- 4 cups chicken or vegetable stock
- 1/2 cup heavy cream, room temperature
- Salt and pepper (to taste)
Instructions
- In a medium soup pot, melt the butter.
- Add the parsnips, apples, and onions. Sauté over medium heat for 5-7 minutes, until the vegetables have softened slightly.
- Add the curry powder, cumin and coriander. Mix well and cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- Add the stock and bring the mixture to a simmer. Reduce the heat and simmer for 20-30 minutes, until the parsnips are very soft.
- Remove the soup from the heat and puree it with an immersion blender, or by transferring the mixture to the bowl of your stand blender.
- Add the cream to the pureed soup. Taste and adjust the salt and pepper, as needed.
- Return the soup to a low heat and warm the soup gently, without boiling, until heated through.
Notes
Keep in mind: The type of apple you choose will greatly impact the flavor of your soup. If you are partial to a more savory soup, choose a tart apple, like Granny Smith. If you don't mind sweetness in your soup, Fuji or Gala apples are a good choice. We would advise avoiding super-sweet apples, like Pink Lady or Honey Crisp, unless you are looking for a soup that is on the sweeter end.
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