This is one of many variations of this soup that I found in Ireland when I was training as a chef. I came across this recipe in one of the many pubs I frequented. Some places in Ireland make it without the apple, but I think it tastes better with. The choice is your as it is a delightfully warming soup for starting any meal.

Ready

• 1 lb apples, peeled, cored , and cut into small ½” cubes
• 1 lb parsnips, peeled and thinly sliced
• ¼ cup butter
• 1 onion, chopped
• 2 garlic cloves crushed
• 2 tsp ground cumin
• 1 tsp ground coriander
• 5 cups hot chicken stock (vegetable stock can also be used)
• ⅔ cup cream
• Salt and pepper to taste
• Fresh chives and croutons for garnish

Set

• Large heavy pan
• Separate pan for heating stock
• Immersion blender or food processor
• Ladle

Go

1. Heat butter in heavy pan and add parsnips, onion, and garlic.
2. Cook until softened but not colored.
3. Add apples, ground coriander, and ground cumin. Cook for 1-2 minutes, while stiring.
4. Gradually blend in stock and stir to combine.
5. Cover and simmer for about 20-25 minutes, or until parsnips are soft.
6. Remove from heat and puree the soup. Adjust consistency with extra stock if it becomes to thick. Season with salt and pepper.
7. Return to heat and add cream to reheat without boiling.
8. Serve immediately, garnished with chives and croutons.

What you should know

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