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Irish Apple Parsnip Soup


  • 1 TBS butter
  • 1 lb. fresh parsnips, sliced into thin coins
  • 1 lb. red delicious apples (or other to taste), peeled, cored and very thinly sliced
  • 1 medium onion, chopped
  • 1 tsp. dill
  • 1 tsp. cardamom seeds
  • 1 tsp celery seed
  • 1 clove garlic, crushed
  • 2 quarts beef stock
  • cup cream (or half and half)
  • salt and pepper to taste
  • chopped parsley for garnish


  • In a Dutch oven, saute parsnips, apples and onions in butter, just until soft but not browned.
  • Add spices and cook for a minute or two, stirring often.
  • Slowly add stock, continuing to stir. Cover.
  • Simmer on low heat for 30-45 minutes (until parsnips are almost mushy)
  • Cool slightly and pour into food processor
  • Use pulse setting to create a smooth texture.
  • Gradually add cream.
  • If too thick, adjust consistency with broth
  • Return to stove and reheat, but once cream has been added do not allow soup to boil.
  • Pour into individual bowls and garnish with fresh parsley

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