Parsnip and Apple Soup
By: Sheri Wetherell
Published: Wednesday, March 9, 2011 - 6:03pm

Ingredients




1 tablespoon butter
1 pound Parsnips, thinly sliced
1 pound apples, peeled, cored and sliced
1 onion, chopped
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cardamon seeds
1 large garlic clove, minced
5 1/4 cups chicken stock
3/4 cup heavy cream
Salt and pepper
Chopped chives or parsley

Preparation

1 In a saucepan over medium-high, heat the butter until it begins to foam then add the parsnips, apples, and onions. Soften them but do not let them brown. 2 Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well. 3 Pour in the stock slowly, stirring until well mixed. 4 Cover and simmer gently for half an hour, or until the parsnips are soft. Taste for seasoning. 5 Process in a blender until smooth and return to pot. 6 If too thick dilute with a little stock or water. 7 Add the cream and reheat, but do not let boil. 8 Garnished with chopped chives or parsley.