Cream of Parsnip and Apple Soup

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Total Time
45mins
Prep 15 mins
Cook 30 mins

An Irish soup! More Comfort food. For a Vegetarian dish sub the butter for oil, the chicken stock for veggie stock and the cream for soy milk.

Ingredients Nutrition

Directions

  1. Melt the butter, add the parsnips, apples, onions and sugar.
  2. Sauté till soft.
  3. Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well.
  4. Pour in the stock slowly, stirring until well mixed.
  5. Cover and simmer gently for 20 minutes, until the parsnips are tender.
  6. Taste for seasoning.
  7. Blend with a hand blender and add as much cream to thin to the consistency you like and reheat, do not boil.
  8. Garnish with parsley.
Most Helpful

This is fantastic soup, better than anything I have had in a restaurant or anywhere for that matter. I did cut down on the curry a tiny bit.

4 5

I felt that something were missing from our St. Patrick's Day meal last night. I know: vindaloo, chapati and basmati rice (the faint strains of sitar music playing in the background...)! Is there an East Indian/Irish connection that I am unaware? I used only 1/2 cup of cream although I believe the soup could hold its own without the cream and cut down on fat content, if that's an issue for you. Fresh parsley from our herb garden supplied the Irish green. Served with Irish soda bread and TSR Version of Mcdonald's Shamrock Shake by Todd Wilbur. What a combination of flavors! Finally, and most surprising of all: ~Tasty Dish~ approved. She ate a big people sized bowl of this soup! Who knew??!! ;)

4 5

I had higher hopes for this recipe but my boyfriend really loved it so I'm giving in one more star. We added me curry powder to try and tone down the apple flavor. I don't know why it was so strong as I weighed both the apple and parsnip and if anything I was light on the apple. I can't have dairy so tried it with soy and that was an improvement. Not sure I will make again.