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Irish Parsnip and Apple Soup

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Recipe By Chef Jim Coleman

You might not think apples and cider make a soup, but with the addition of some spices the apples take on a savory complexity. To lower the fat, replace the cream with undiluted evaporated skim milk.

Serves 6


  • 1 tablespoon butter
  • 1 pound parsnips, thinly sliced
  • 1 pound apples, peeled/cored/sliced
  • 1 leek ( white and late green part only ) cleaned, cut in half lengthwise, and finely chopped
  • 1 chopped onion
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon cardamom seeds
  • 1 large crushed garlic clove
  • 2-½ to 3 cups chicken broth
  • 1 cup apple cider or juice
  • ½ cup cream
  • Salt and pepper
  • chopped chives


    1. Melt the butter in a large saucepan over medium heat and add the parsnips, apples, leeks and onions.
    2. Sauté for 2 to 3 minutes. Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well.
    3. Add the stock. Cover and simmer gently for 20 to 30 minutes, or until the parsnips are quite soft.
    4. Puree in a blender or food processor. Strain, and if too thick, dilute with a little stock or water. Add the cream and bring to a simmer and serve.
    5. Serve garnished with chopped chives.

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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