1 tbsp butter
1 lb parsnips, thinly sliced
1 lb apples, peeled/cored/sliced
1 med. onion, chopped
2 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cardamom
1 large clove garlic, crushed
1 1/4 liter beef or chicken stock
150 ml cream
1 salt and pepper
1 chopped chives or parsley
Directions
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.
Servings: 6 servings
Parsnip & Apple Soup (Irish) Recipe brought to you by Recipe Ideas
Categories: Fruit; Soup
The History of Recipes
Recipes as a concept can be observed far back into ancient history, in truth as far into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, sadly, these early recipes were just basic pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to historians is a series of tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius created a collection of documents which described recipes cooked by wealthy Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvre, main meal and dessert, a very modern way of dining. This early Roman chef informs us how the ancient chefs used many herbs, including some familiar names such as bay, rue and asafoetida. Over the following few centuries, the rich and powerful families of the West tried to serve up the most extravagent banquests, and as a consequence, chefs and their collection of recipes were greatly in demand. Even so, it wasn`t until the 19th century that fine cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collating, verifying, and writing down popular recipes of the day. When we get to the 1900s, cookery books are starting to become popular as a result of more people being able to read, increased leisure time and having more money. |
We hope you enjoy this Parsnip & Apple Soup (Irish) recipe.
