Reporting Fran Lane
Good eats in The Nite Lite Kitchen…Irish Parsnip and Apple Soup! This wonderful, flavorful soup hits the spot and is perfect for the holiday season. I got this recipe from The Irish Pub Cookbook by Margaret M. Johnson. Enjoy. Tom~
6 tablespoons unsalted butter / 1 medium onion, chopped / 5 parsnips, peeled and chopped / 3 Granny Smith Apples, peeled, cored, and chopped / 1 medium potato, peeled and cut into 1 inch pieces / 6 cups vegetable stock / 2 teaspoons curry powder / 1 teaspoon ground cumin / 1 teaspoon ground coriander / ½ cup half-and-half / Minced fresh chives for garnish
In a stockpot or large saucepan over medium heat, melt the butter. Add the onion and cook for 1 to 5 minutes or until soft but not browned. Add the parsnips, apples, and potato and stir well to coat. Cover the pan, reduce the heat, and cook the vegetables, stirring once or twice, for 10 to 12 minutes, or until apples begin to break up. Uncover, add the stock or broth, curry powder, cumin, coriander, salt, and pepper, and bring to boil. Re-cover, reduce the heat to low, and simmer for 35 to 40 minutes, or until the vegetables are tender. Remove from the heat and let cool for 10 minutes.
Working in batches, transfer the soup to a food processor or blender and puree until smooth. (Or puree in the pot with an immersion blender.) Return the soup to the pot, whisk in the half-and-half, and adjust the seasoning. Simmer until heated through. To serve, ladle the soup into shallow bowls, and sprinkle with chives.