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
- ¾ 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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