Parsnip Cream Soup with Apples (Irish)

Curry powder has had a place in the Irish kitchen since the early nineteenth century, if not earlier. The recipe notebooks of Anna Irvine of Rosebank, of Downpatrick, County Down, for instance, undated but written on paper watermarked 1822, contain several recipes for it, as well as one for the "Indian method of making chicken curry" and another for "a good curry," which calls for turmeric and coriander seed. Parsnips are an ancient Irish food, once harvested wild from the meadows. At least one Irish saint, the fifth-century St. Ciarnan, founder of Seir-Kieran, County Offaly, practically lived on them: It is said that "His evening meal was a small piece of barley cake and two parsnips from the garden and water from the spring well."

2 Tbsp. butter
1 lb parsnips, thinly sliced (500 g)
1 lb apples, peeled, cored and thinly sliced (500 g)
1 onion, minced
1 Tbsp. curry powder
1 tsp. ground cumin
1 tsp. ground coriander
1 clove garlic, crushed
4 cups chicken stock (1 L)
sea salt
black pepper, freshly ground
½ cup heavy cream (120 mL)

Garnish:
2 tsp. fresh chives, chopped
apple slices

Melt the butter over medium heat in a large pot, then add the parsnips, apples, and onion and cook, stirring frequently, until they soften but don't brown, 4-5 minutes. Add the curry powder, cumin, coriander, and garlic, stir well, and cook for about 1 minute more.

Reduce the heat to low. Add the chicken stock, stir well, cover the pot, and simmer for about 30 minutes, or until the parsnips and apples are very soft. Season to taste with salt and pepper.

Remove the soup from the heat and allow to cool slightly. Working in batches, purée in a food processor or blender, transferring to a bowl as each batch is done. Wipe out the pot and return the soup to it. Whisk in the cream and heat the soup through.

Serve garnished with chives and apple slices, if desired. This soup is also very good served cold.

Makes 4-6 servings.