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Jim Coleman Recipes

Irish Parsnip and Apple Soup

For this recipe you will need:

  • 1 tablespoon butter
  • 1 pound parsnips, thinly sliced
  • 1 pound apples, peeled/cored/sliced
  • 1 leek ( white and late green part only ) cleaned, cut in half lengthwise, and finely chopped
  • 1 chopped onion
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cardamom seeds
  • 1 large crushed garlic clove
  • 2 1/2 to 3 cups chicken broth
  • 1 cup apple cider or juice
  • 1/2 cup cream
  • Salt and pepper
  • chopped chives

Melt the butter in a large saucepan over medium heat and add the parsnips, apples, leeks and onions. Saute for 2 to 3 mins. Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well.

Add the stock. Cover and simmer gently for 20 to 30 min., or until the parsnips are quite soft. Puree in a blender or food processor. Strain, and if too thick, dilute with a little stock or water. Add the cream and bring to a simmer and serve.

Serve garnished with chopped chives.

Serves 6

©2006 WHYY