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You are here: Home / Cooking / All Recipes / Parsnip and Apple Soup

Parsnip and Apple Soup

October 12, 2014 by Irish American Mom 7 Comments

Parsnips and apples, with a hint of curry, compliment each other perfectly in this creamy soup.

The pairing of parsnips with apples intensifies their sweetness, with an added underlying warmth from the curry powder, making this soup truly satisfying.

I love curry flavor, like many Irish people.  A teaspoon of mild curry powder, a hint of ginger and black pepper create a mildly spicy flavor level, but rest assured, this isn’t an overly hot soup, merely one that tantalizes the taste buds.

Parsnip and apple soup with curried parsnip chips

Heavy rain and blustery winds are always a reminder the season for hats, scarves and gloves is just around the corner. But as the colder days of winter beckon, there’s always comfort to be found in the kitchen.

The right soup is perfect comfort food. There is something reassuring about holding a mug of warm soup, blowing gently to cool it before it works its magic, warming the heart.

Parsnip and apple soup is smooth and creamy, and for me is certainly one of the best comforting soups in my recipe box.

Parsnips appear to be far less popular in America than they are in Ireland. They are a staple on most Irish dinner menus, and I remember eating them at least once a week when I was a kid in Ireland.

And so, I decided why not make a parsnip soup…. or for some crazy reason, my brain keeps saying parsnip snoup.

Anyway, here’s my recipe …..

Ingredients for parsnip and apple soup

Ingredients:

 

  • 2 oz butter
  • 2 shallots
  • 3 large parsnips
  • 1 medium apple (Granny Smith or a cooking apple if you’re in Ireland)
  • 1 medium potato (or 2 small potatoes)
  • 1 to 2 teaspoons curry powder
  • 1/4 teaspoon ground ginger
  • 4 cups chicken stock
  • 1/2 cup whipping cream
  • salt and plenty pepper to season

 

Directions:

 

This is a very simple soup. Start by peeling and chopping the shallots into slices. Peel and dice the potatoes and parsnips into 1 inch pieces.

Sweating vegetables - parsnips, shallots and potato

The first step involves sweating the vegetables. If you need to learn more about the technique of sweating vegetables, check out my post on soup making tips.

Melt the butter in a large saucepan. Add the chopped shallots, parsnips and potato.

I use shallots rather than an onion, since their flavor is a little milder, but if you can’t get your hands on shallots, one onion will work just fine.

For this soup in particular I like to add the spices before sweating the vegetables. This helps deepen the spicy flavors in the finished soup.

So, stir in the curry powder and ginger and mix the vegetables so they are completely coated in the spices.

Cover the pan and sweat the vegetables over medium heat for 10 minutes. Shake the pan occasionally to prevent sticking, but avoid lifting the lid and allowing the trapped steam escape.

Adding broth to parsnip soup

Add the stock and simmer for 20 minutes. Season with salt and pepper.

I like to add a good dash of pepper to this soup, but seasoning is a very personal step in any recipe. For my palate, pepper seems to compliment the flavor of the parsnips.

Adding chopped apple to parsnip soup

Next, add the chopped apple and simmer the soup for a further 10 minutes.

Parsnip soup prior to blending

Turn off the heat and allow the soup to cool slightly.

I love how the apple pieces just bob and bounce on the surface of the soup.

Adding cream to parsnip and apple soup

Purée the soup until the texture is completely smooth using an immersion blender or in batches using a liquidizer or blender.

Add the cream to the soup and mix through. Reheat gently, without boiling, before serving.

Parsnip, apple and curry soup in a shamrock bowl

And there, you have it – a simple soup made with a favorite Irish vegetable. I love to serve this soup with curried parsnip chips as a garnish – they’re simply delicious.

Here’s my printable recipe:

Parsnip and Apple Soup

Print recipe
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Parsnip and Apple Soup
Serves6
Prep time20 minutes
Cook time50 minutes
Total time1 hours, 10 minutes
Meal type Soup
Parsnips and apples, with a hint of curry, compliment each other perfectly in this creamy soup. The pairing of parsnips with apples intensifies their sweetness, with an added underlying warmth from the curry powder, making this soup truly satisfying.

Ingredients

  • 2oz butter
  • 2 shallots
  • 3 parsnips
  • 1 apple (Granny Smith or a cooking apple)
  • 1 potato (1 medium or 2 small)
  • 1 teaspoon curry powder (add extra for increased spiciness)
  • 1/4 teaspoon ground ginger
  • 4 cups chicken stock
  • 1/2 cup whipping cream
  • salt and pepper to season

Directions

Step 1Melt the butter in a large saucepan. Add the chopped shallots, parsnips and potato.
Step 2Stir in the curry powder and ground ginger. Cover the pan and sweat the vegetables over medium heat for 10 minutes. Shake the pan occasionally to prevent sticking, but avoid lifting the lid and allowing the trapped steam escape.
Step 3Add the stock and simmer for 20 minutes. Season with salt and pepper.
Step 4Add the chopped apple and simmer for a further 10 minutes.
Step 5Turn off the heat and allow the soup to cool slightly. Purée until smooth using an immersion blender or in batches using a liquidizer or blender.
Step 6Add the cream to the soup and mix through. Reheat gently, without boiling, before serving.
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Wishing you all happy soup making during these chilly days of fall and winter.

Check out my complete recipe list here.

 

 

Slán agus beannacht, 

(Goodbye and blessings)

 

Irish American Mom

 

P.S. My Irish shamrock soup bowl was made by Colm De Ris, an Irish potter.

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Filed Under: All Recipes, Cooking, Irish Soups And Stews Tagged With: Cooking, Favorite Irish Vegetables, irish cooking, Irish Cuisine, Irish soup and stews, Irish Soups, Parnips, Recipes, Soup

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Comments

  1. Cheryl Barker says

    October 15, 2014 at 10:51 am

    Believe it or not, Mairead, I don’t think I’ve ever had a parsnip, unless it was when I was a kid. And I would never have thought about adding apples to a soup. Interesting! I love when soup season rolls around, too 🙂

    Reply
    • Irish American Mom says

      October 15, 2014 at 3:34 pm

      Cheryl – I’m trying to introduce the Irish vegetables of my childhood to America. When I was young I didn’t like parsnips at all, but now I love them. They’re delicious when roasted.
      All the best,
      Mairéad

      Reply
  2. Sinead says

    October 17, 2014 at 12:22 pm

    This sounds like a great combination.

    Reply
    • Irish American Mom says

      October 17, 2014 at 1:53 pm

      Sinead – The curry powder really enhances the flavor of the parsnips. Thanks for checking out this recipe.
      Mairéad

      Reply
  3. Tracy says

    April 13, 2016 at 7:26 pm

    Made this tonight and even without the cream (I didn’t have any in the house) it was delicious!

    Reply
    • Irish American Mom says

      April 14, 2016 at 11:36 am

      Hi Tracy – thanks for your comment to give this soup your seal of approval. I’m delighted to hear your family enjoyed it.
      Best wishes,
      Mairéad

      Reply

Trackbacks

  1. St. Patrick’s Day Recipes | In an Irish Home says:
    March 15, 2016 at 1:42 pm

    […] Parsnip & Apple Soup from Mairead at Irish American Mom […]

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