Categories: Soups/stews, Vegetables, Irish 
      Yield: 6 servings 
  
      1 tb Butter                            1/2 ts Cardamom 
      1 lb Parsnips, thinly sliced             1    Large clove garlic, crushed 
      1 lb Apples, peeled/cored/sliced     1 1/4 l  Beef or chicken stock 
      1    Med. onion, chopped               150 ml Cream 
      2 ts Curry powder                             Salt and pepper 
      1 ts Ground cumin                             Chopped chives or parsley 
      1 ts Ground coriander                
  
  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.