Irish Apple Parsnip Soup

Ingredients:

• 1 TBS butter
• 1 lb. fresh parsnips, sliced into thin coins
• 1 lb. red delicious apples (or other to taste), peeled, cored and very thinly sliced
• 1 medium onion, chopped
• 1 tsp. dill
• 1 tsp. cardamom seeds
• 1 tsp celery seed
• 1 clove garlic, crushed
• 2 quarts beef stock
• ¾ cup cream (or half and half)
• salt and pepper to taste
• chopped parsley for garnish

• In a Dutch oven, saute parsnips, apples and onions in butter, just until soft but not browned.
• Add spices and cook for a minute or two, stirring often.
• Slowly add stock, continuing to stir. Cover.
• Simmer on low heat for 30-45 minutes (until parsnips are almost mushy)
• Cool slightly and pour into food processor
• Use pulse setting to create a smooth texture.
Gradually add cream.
• If too thick, adjust consistency with broth
• Return to stove and reheat, but once cream has been added do not allow soup to boil.
• Pour into individual bowls and garnish with fresh parsley