To celebrate the Irish-American holiday, St. Patrick's Day, this month, I'm posting an Irish soup that is sweet and light. Irish Parsnip & Apple Soup works great served as first course or along side a main dish. I love to combine it with a sandwich for lunch.
1 lb parsnips
1 lb turnips
3 Granny Smith apples
2 T olive oil
Salt & Pepper
2 cups apple cider
1 T butter & another 2 T olive oil
6 cups broth (vegetable or chicken)
thyme to taste
2/3 cup milk (or cream)
Preheat the oven to 400ºF. Peel and cut the parsnips, turnips, apples, and potato into 1-inch pieces. Place the pieces in a 9x13" baking dish.
Pour 2T olive oil and apple cider over the root and apples. Bake in oven for 30 - 40 minutes.
Thinly slice the leeks and onions. In the bottom of a large pot, cook the onions and leeks in remaining olive oil and butter until soft.
Add broth to the pot. When roots and apples are soft, remove from the oven and add them to the pot.
Add millk or cream to the pot. Stir over heat until hot.
Blend in batches until smooth. Serve hot.
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