Friday, March 17, 2006

parsnip and apple soup

1 T butter
1 lb. parsnips, sliced thin
1 lb. apples, peeled, cored, and sliced thin
1 med. onion, chopped

Melt the butter; when foaming, add parsnips, apples, and onion. Cook until softened, but not browned. Add

2 t curry powder
1 t ground cumin
1 t ground coriander
1/2 t cardamon seeds
1 large garlic clove

Cook for about two minutes, stirring consistently. Add

5 c chicken stock

Cover and let simmer for about thirty minutes, or until the parsnips are very soft. Puree the mixture and add more stock or water if it seems to thick. Return to soup pot, add

1 qt. cream

and heat until soup is hot, but not boiling.

Read the tangentially related post that goes with the recipe here.

1 Comment:

enzgrrl said...

We had this soup tonight with homemade brown soda bread, Kerrygold butter and a fine red ale, with which we toasted you and the dear Saint.
Many thanks for an excellent recipe.