With all the snow and cold weather this past week after we had a wonderful few days of sunshine and warmth, I felt a good soup would be nice to add in the weekday meal mix. In the spirit of St. Patrick’s Day right around the corner, I did some research into Irish soups and stews. I came across apple & parsnip soups multiple times, so I decided that was the one I wanted to try and make. Each recipe I read was a bit different, so I pulled out my favorite components from each one and also added a few touches of my own (one of the more notable ones being the addition of an Irish Stout Cheese). This soup is a combination of really interesting flavors – the creaminess from the buttermilk and heavy cream base, the tang from the stout cheddar cheese, the sweetness from the apples, and the savory flavors of the parsnips. From what I gathered from my research on the basis of this soup, parsnips were used quite extensively in rural Ireland to help give a sort of variety to winter meals when green vegetables were in little supply. This soup was (surprisingly) very filling, and pairs PERFECTLY with the Irish Soda Bread Rolls I posted recently. I strongly suggest making them together, as they make for a very filling and savory meal. Eat in luck and enjoy! 🙂
Makes Around 10 Large Servings (*Can cut recipe in half for less portions or freeze remaining soup)
Recipe by © Alysha Melnyk 2018
Oven, Preheated to 400ºF
Large Mixing Bowl
Two Sheet Pans
Liquid Measuring Cup
Large Soup Pot and Lid
*Disclaimer – I am including certain brand names of things I use (just because they are personal favorites of mine), but feel free to use whatever brand you like, is the cheapest, is on sale, what you have on hand, etc.*
2 Pounds (*Around 8 Cups) Parsnips, Peeled and Cut into Small Pieces
4 Large Apples (*Can peel, but I left skin on for more texture), Cut into Small Pieces
1 Vidalia Onion, Peeled and Diced
6 Small Spring Onions, Cut (*Use white/light green parts for roasting, green tops for garnish after soup is done)
3 Tablespoons Olive Oil
1/4 Teaspoon White (*Or Black) Pepper
1/2 Teaspoon Salt (*I used Pink Himalayan Salt)
4 Tablespoons Fresh Parsley
4 Cloves Garlic, Minced
For Soup Blend:
1 Cup Buttermilk
4 Cups Unsalted Chicken (*Or Vegetable) Stock
1 Cup Heavy Cream
2 Cups Whole Milk (*Add more for thinner consistency)
1/2 Pound Sharp Cheddar Cheese (*Reserve some for topping after ~ I used this Irish Stout Cheese.)
1/2 Teaspoon Cumin
For Topping/Serving: Sliced spring onion, pepper, extra cheese and soda bread (see this recipe)
Bowl by Jeremy Ogusky, Creator of Ogusky Ceramics (based in Jamaica Plan, MA)
Breakfast Board by Dennis Melnyk
- First, preheat the oven to 400ºF and line two sheet pans with parchment paper.
- Next, combine parsnip, apples, Vidalia onion, spring onion (*reserving green half for garnish), olive oil, pepper, salt, parsley and garlic in large mixing bowl, incorporating until everything is thoroughly combined.
- Divide between two parchment lined sheet pans, and bake at 400ºF for 40 minutes (mixing everything/rotating oven shelves at the 20 minute halfway mark).
- If you are making the Irish Soda Bread Rolls, mix them and prep them for baking during this time. That way they are ready to bake when the vegetables/apple mixture is pulled out.
- Once the vegetables/apple mixture is done baking, allow to cool for around 5-10 minutes. Then (1 tray at a time), pour into blender.
- For each tray, add: 1/2 cup buttermilk, 2 cups unsalted chicken or vegetable stock, and 1/2 cup heavy cream into the blender.
- Blend to preferred consistency (I left mine with a bit of texture) and pour everything into a large soup pot. Repeat same process for next tray.
- Once everything is poured in the soup pot, stir in 2 cups (*or more) whole milk (*depending on preferred soup thickness), cheddar cheese (*reserving some for topping), and cumin.
- Reheat the soup on the stovetop, stirring fairly constantly.
- Top with spring onion, extra cheese and pepper, pair with soda bread if made.
- Enjoy warm! 🙂
*Leftovers should last around a week in the fridge – also can be frozen for another time.*