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