Title: Parsnip & apple soup (irish)
 Categories: Soups/stews, Vegetables, Irish
      Yield: 6 Servings
 
      1 tb Butter
      1 lb Parsnips, thinly sliced
      1 lb Apples, peeled/cored/sliced
      1    Med. onion, chopped
      2 ts Curry powder
      1 ts Ground cumin
      1 ts Ground coriander
    1/2 ts Cardamom
      1    Large clove garlic, crushed
  1 1/4 l  Beef or chicken stock
    150 ml Cream
           Salt and pepper
           Chopped chives or parsley
 
  Heat the butter, and when foaming, add the parsnips, apples, and
  onions. Soften them but do not let them color. Add the curry powder,
  the spices and garlic; cook for about 2 minutes, stirring well. Pour
  in the stock slowly, stirring until well mixed.  Cover and simmer
  gently for about half an hour, or until the parsnips are quite soft.
  Taste for seasoning. Sive or liquidize, and if it seems too thick,
  dilute with a little stock or water. Add the cream and reheat, but do
  not let it boil. Serve garnished with chopped chives or parsley.