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Irish Parsnip Apple Soup
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| 1 tbsp. | Butter |
| 1 1/2 lbs. | Parsnips, thinly sliced |
| 1 1/2 lbs. | Red apples, peeled, cored and sliced |
| 2 medium size | Onions, chopped |
| 3 tsp. | Curry powder |
| 2 tsp. | Ground cumin |
| 2 tsp. | Ground coriander |
| 1 tsp. | Cardamom pods |
| 3 medium cloves | Garlic, crushed |
| 3 cups | Beef or Chicken stock |
| 175 ml. | Fresh Cream |
| some | Salt and Pepper to taste |
| some | Chives or Parsley, chopped |
Procedure:
Heat the butter in a large saucepan, when it start foaming, add the parsnips, apples, and onions
Soften them but do not let them to color and 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 30 minutes or until the parsnips are bit soft and taste to season.
Sieve or liquidize, and if looks 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.
Serve 6-8 people.
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