Cream of Parsnip and Apple Soup

Submitted by Rita1652

"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."

 

• Ready In: 45mins
• Ingredients: 15
• Serves: 6-8

ingredients

• 2 tablespoons butter
• 1 lb parsnip, thinly sliced
• 1 lb apple, peeled, cored, & sliced
• 1 onion, diced
• 1 teaspoon brown sugar
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1⁄2 teaspoon cardamom seed
• 1⁄2 teaspoon cinnamon
• 2 garlic cloves, minced
• 4 cups chicken stock
• 1⁄2 - 1 cup cream
• salt and pepper
• parsley

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.

Reviews

[Leckie]

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.

 

[COOKGIRl]

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 Recipe #113457. 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??!! ;)

 

[quinoanut]

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.

 

[Chef Kate]

A lovely, elegant soup. I made exactly as directed (except used half and half instead of full cream) and thought the soup perfectly balanced and the spice combination and amounts just right. It's easy enough to throw together for oneself and such a special soup that it would be perfect dinner party fare. I used a fairly mild curry; I suspect the veg and fruit could easily stand up to a stronger one. Many thanks, Rita.

 

[Bookworks]

This is an excellent use of parsnips and apples. We loved the Indian flavors and didn't change a thing. I used fat free half and half for the cream which added a nice richness. Only skipped the parsley as I didn't have any on hand.