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Chef Brian Keegan
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Irish Parsnip & Apple Soup

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Ingredients:

2 tablespoons butter, unsalted
1 small onion, chopped
1 lb. parsnips, thinly sliced
1 clove garlic, crushed
1 lb. cooking apples, peeled, cored and sliced
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pints chicken or vegetable stock
Salt and pepper
1/2 cup heavy cream
Snipped fresh chives

Directions:

  1. Melt the butter in a saucepan and sauté the onion until just beginning to get soft.
  2. Add the parsnips, apples and garlic and cook until softened but not browned.
  3. Stir in the spices and cook for 2 minutes, stirring.
  4. Add the stock and bring to a boil, stirring continuously. Season with salt and pepper.
  5. Reduce the heat and simmer for about 30 minutes, until the parsnips are tender.
  6. Puree in a blender and stir in the cream.
  7. Heat gently without allowing the soup to boil.
Recipe Author: Chef Brian Keegan
Course: Dinner
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