Parsnip And Apple Soup (irish)

Who can deny…that the evangelical enterprise has become worldly, that materialism grips the church, that pleasure-seeking dominates us, that evangelicals watch sensuality and violence like everyone else, that immodesty is de jure, that voyeurism and pornography and sexual laxity and divorce are on the rise, and that we, like Lot, could find that Sodom has been born anew in our own homes. God help us if while decrying sin, we are sprinting headlong after it. We must lay this to heart: A worldly church cannot and will not reach the world.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Fruits, Vegetables, Meats, Dairy	Irish	Fruits, Irish, Soups, Vegetables	6	Servings

INGREDIENTS

1	T	Butter
1	lb	Parsnips, thinly sliced
1	lb	Apples, peeled/cored/sliced
1		Med. onion, chopped
2	t	Curry powder
1	t	Ground cumin
1	t	Ground coriander
1/2	t	Cardamom
1		Large clove garlic, crushed
1 1/4		Beef or chicken stock
150		Cream
		Salt and pepper
		Chopped chives or parsley

INSTRUCTIONS

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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/irish.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 79 Calories From Fat: 21 Total Fat: 2.4g Cholesterol: 5.1mg Sodium: 9mg Potassium: 308.3mg Carbohydrates: 14.6g Fiber: 4.1g Sugar: 3.7g Protein: 1.2g