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Recipe

Irish Parsnip Soup

45 min • 4 to 6 servings •
John S
Creamy soup topped with croutons and chives, served with sliced root vegetables, garlic, and an apple on the side.

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!

  • 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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