Irish Apple and Parsnip Soup

This is a simple, but delicious soup.  As the Irish would say, "Out of the kitchen comes the tune." 

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

METHOD

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 fitted with metal blade, 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.

Serves: 4

Great for St. Patrick's Day, but also for Thanksgiving or Christmas.  Happy holiday cooking to all!

 

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Happy Holiday Cooking!

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