Cream of Parsnip and Apple Soup: A Comforting Irish Delight
This delightful Irish soup offers a comforting taste of tradition, blending the sweetness of apples with the subtle earthiness of parsnips. Perfect for a cozy meal, it’s a great choice for a chilly day or a festive occasion. If you’re aiming to make this a vegetarian option, simply swap the butter for oil, chicken stock for vegetable stock, and cream for soy milk. Enjoy this hearty and flavorful soup that combines classic ingredients in a new, comforting way!
Ingredients:
- 2 tablespoons butter (or substitute with vegetable oil for a vegan version)
- 1 large parsnip, peeled and diced
- 1 large apple, peeled, cored, and chopped
- 1 large onion, finely chopped
- 1 tablespoon brown sugar
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cardamom seeds (or use ground cardamom if preferred)
- 1/2 teaspoon ground cinnamon
- 2 garlic cloves, minced
- 4 cups chicken stock (or vegetable stock for a vegetarian version)
- 1/2 cup to 1 cup heavy cream (or soy milk for a dairy-free version)
- Fresh parsley, chopped for garnish
Instructions:
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Melt the Butter: Begin by melting the butter in a large pot over medium heat. If you’re using oil instead, heat it until it shimmers.
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Sauté the Vegetables: Add the diced parsnips, chopped apple, and finely chopped onion to the pot. Sprinkle in the brown sugar. Cook and sauté the mixture until the vegetables become soft and translucent, which should take about 10 minutes. Stir occasionally to ensure even cooking.
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Incorporate Spices: Add the curry powder, ground cumin, ground coriander, cardamom seeds, and cinnamon to the pot. Stir in the minced garlic. Continue cooking for an additional 2 minutes, allowing the spices to become fragrant and meld together with the other ingredients.
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Add the Stock: Slowly pour in the chicken stock, stirring continuously to combine it thoroughly with the vegetable mixture. Make sure to scrape up any bits stuck to the bottom of the pot as you stir.
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Simmer: Reduce the heat to low, cover the pot, and let it simmer gently for about 20 minutes, or until the parsnips are tender when pierced with a fork.
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Season and Blend: Taste the soup and adjust the seasoning as needed. Using an immersion blender, blend the soup directly in the pot until it’s smooth and creamy. If you prefer a chunkier texture, you can blend just half of the soup and leave the rest as is.
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Add Cream: Stir in the heavy cream (or soy milk), adding it gradually until the soup reaches your desired consistency. Gently reheat the soup, but avoid bringing it to a boil to maintain its smooth texture.
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Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy!
Cooking Times:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (per serving):
- Calories: 287.1
- Fat: 12.8g
- Saturated Fat: 6.9g
- Cholesterol: 37.1mg
- Sodium: 280.7mg
- Carbohydrates: 40.1g
- Fiber: 7.9g
- Sugar: 18.8g
- Protein: 6.5g
This Cream of Parsnip and Apple Soup is not only a wonderful addition to your recipe collection but also a warm and inviting dish that celebrates traditional flavors with a touch of modern comfort. Enjoy the rich and comforting taste of this delightful soup any time of the year! 🌿🍏🍲
