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IRISH PARSNIP AND APPLE SOUP

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Serves 6



1 tablespoon of Butter

1 pound of Parsnips, thinly sliced

1 pound ofApples, peeled/cored/sliced

1 chopped onion

2 teaspoons of curry powder

1 teaspoon of ground cumin

1 teaspoon of ground coriander

1/2 teaspoon of cardamon seeds

1 large crushed garlic clove

1 and 1/4 litre stock of beef or chicken

150 ml of Cream

Salt and pepper

Chopped chives or parsley



Heat the butter, and when foaming, add the parsnips,

apples, and onions. Soften them but do not let color. 

Add the curry powder, spices and garlic and cook for 

about 2 minutes, stirring well.



Pour in the stock slowly, stirring until well mixed.

Cover and simmer gently for half an hour, or until the

parsnips are quite soft. Taste for seasoning. Strain or

liquidize, and if too thick, dilute with a little stock 

or water. Add the cream and reheat, but do not let boil.  



Serve garnished with chopped chives or parsley.