Welsh Family Kitchen

Irish Parsnip Soup The apple choice will determine the sweetness of the soup. Ingredients: 1 Tbsp unsalted butter 1 lb parsnips, peeled and chopped 1 lb apples, peeled and chopped 1 onions, chopped 2 tsp curry powder 1 tsp cumin 1 tsp ground coriander seeds 4 c chicken or vegetable stock 1/2 c heavy cream, room temperature Salt and pepper (to taste) Procedures: 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 in the food processor. 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: 2024-09-07: This first batch was a little thin, but 3 quarts went to the freezer. 2024-05-17 Added to our cookbook. 12/05/2024