Irish Parsnip Soup
Irish Parsnip Soup is creamy and comforting with a hint of curry spice and a light sweetness from apples. If you're new to cooking with parsnips, this is a great dish to use as introduction.
Yield: 6 cups of soup
Yield: 6 cups of soup
Servings: 6 people
Ingredients
- 1 tablespoon unsalted butter
- 1 lb parsnips, peeled and chopped
- 1 lb apples*, peeled and chopped
- 1 onions, chopped
- 2 teaspoon curry powder
- 1 teaspoon cumin
- 1 teaspoon ground coriander seeds
- 4 c chicken or vegetable stock (we prefer low sodium)
- ½ c heavy cream, room temperature
- Salt and pepper (to taste)
Instructions
- 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 by transferring the mixture to the bowl of your stand blender.
- 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
*The type of apples you choose will greatly impact the flavor of your soup. If you are partial to a more savory soup, choose a tart apple, like Granny Smith. If you don't mind sweetness in your soup, Fuji or Gala apples are a good choice. We would advise avoiding super sweet apples, like Pink Lady or Honey Crisp, unless you are looking for a soup that is on the sweeter end.