Recipe#6541

Title: PARSNIP AND APPLE SOUP (IRISH)

SOAR 

   1       tb           Butter
   1       lb           Parsnips, thinly sliced
   1       lb           Apples, peeled/cored/sliced
   1                    Med. onion, chopped
   2       ts           Curry powder
   1       t            Ground cumin
   1       t            Ground coriander
     1/2   ts           Cardamom
   1                    Large clove garlic, crushed
   1 1/4   l            Beef or chicken stock
 150       ml           Cream
                        Salt and pepper
                        Chopped chives or parsley
  Heat the butter, and when foaming, add the parsnips,
  apples, and onions. Soften them but do not let them
  color.  Add the curry powder, the spices and garlic;
  cook for about 2 minutes, stirring well.  Pour in the
  stock slowly, stirring until well mixed.  Cover and
  simmer gently for about half an hour, or until the
  parsnips are quite soft.  Taste for seasoning.  Sive
  or liquidize, and if it seems too thick, dilute with a
  little stock or water.  Add the cream and reheat, but
  do not let it boil.  Serve garnished with chopped
  chives or parsley.