Parsnip and Apple Soup

Parsnip and apple is a classic combination that is grate mashed together, or made into soup. Below are several soup versions, but if you prefer choose the herb you like with parsnip best and use that to flavor your own creation.

Parsnip and Apple Soup - Spicy

2 tbsp oil
1 medium onion
1¾ lb parsnip
1 apple
2 tsp mild curry powder
700 ml vegetable stock

Instructions:
Heat the oil in a pan. Chop the onion and fry until soft. Peel and chop the parsnip and apple, and add to the pan with the curry powder, and cook for 30 seconds. Then cover with the stock, bring to the boil and then simmer for 10 minutes until the parsnips are soft. Whizz in a blender. If it is too thick add water or more stock.

Cream of Parsnip and Apple Soup

2 tablespoons butter
1 lb parsnips, thinly sliced
1 lb apples, peeled, cored, & sliced
1 onion, diced
1 teaspoon brown sugar
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cardamom seeds
1/2 teaspoon cinnamon
2 garlic cloves, minced
4 cups vegetable stock
1/2-1 cup cream
salt and pepper
parsley

Instructions:
Melt the butter, add the parsnips, apples, onions and sugar. Sauté till soft. Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well. Pour in the stock slowly, stirring until well mixed. Cover and simmer gently for 20 minutes, until the parsnips are tender. Taste for seasoning. Blend with a hand blender and add as much cream to thin to the consistency you like and reheat, do not boil. Garnish with parsley.


Parsnip and Apple Soup - Irish

1-1/2 pounds parsnips
1 large apple, 2 tablespoons butter
4 cups vegetable stock
4 fresh sage leaves, or 1/2 teaspoon dried
3 cloves garlic
1/2 cup light cream
1/4 cup parsley, chopped


Instructions:
Cut parsnips in 1 inch lengths. Core apple and cut in 1 inch pieces. Set aside.
Melt butter in large stockpot or Dutch oven. When melted, put in parsnip and apples.
Cover and cook over medium-low heat until apple just begins to soften, about 10 to 12 minutes.

Add the stock, sage and clove. Simmer over medium-low heat until parsnips soften. The apple will be very soft by now. Remove from heat and let cool slightly. Remove and discard cloves and sage leaves if using fresh sage. Pour into a food processor or use hand blender and process until smooth. Return to pot, and bring back to full heat. When ready to serve, stir in the cream enrichment and garnish with chopped parsley.