Hey! Thursday already?
By the way, I’ve been getting the Irish days of the week from:
Today is a nice soup that is lighter than what we’ve had this week.
Ingredient for cooking Parsnip & Apple Soup
•½ oz butter
•1 onion, chopped
•1 lb parsnips, thinly sliced
•1 clove garlic, crushed
•1 lb cooking apples, peeled and cored and sliced
•2 teaspoons Curry powder
•1 teaspoon Ground cumin
•1 teaspoon Ground coriander
•2 pints chicken or vegetable stock
•Salt and pepper
•¼ pint single cream
•Snipped fresh chives
Method for making Parsnip & Apple Soup
Melt the butter in a saucepan and sauté the onion until just beginning to get soft.
Add the parsnip, apple and garlic and cook until softened but not browned. Stir in the spices and cook for 2 minutes stirring.
Add the stock and bring to the boil stirring continuously. Season with salt and pepper.
Reduce the heat and simmer for about 30 minutes until the parsnips are tender.
Puree in a blender and stir in the cream.
Heat gently without allowing the soup to boil.
Serve with chives sprinkled on top and a chunk of warm crusty bread.