Yield: 6 to 8 oz. servings
- 1 cup finely diced sweet baseball size onion
- 2 ½ cups small diced and peeled Granny Smith apples
- 2 cups peeled, small diced parsnips
- 1 tablespoon minced garlic
- 6 tablespoons Kerrygold unsalted butter
- 1 pinch of nutmeg
- ½ cup Jameson Irish whiskey
- 3 cups chicken stock…careful of the salt if using commercial stock
- 2 cups Magners Irish hard cider(de-carbonated)
- 2 cups heavy cream
- 1 tablespoon fresh thyme leaves (or dry…use less…to taste too)
- ½ cup all-purpose flour( if used to thicken soup)
- 2 cups Kerrygold Irish sharp cheddar cheese
Directions/Method/Prep
- Sweat the onions and garlic in melted butter
- Deglaze with Irish whiskey
- Add stock, cider, apples and parsnips. NOTE: Parsnips have a core. In order to puree the parsnips simmer the parsnips (if really big) in water for as long as it takes to soften up the cores) then proceed to add parsnips to the stock for total pureeing.
- Add heavy cream…be careful not to boil…separation happens!
- Add cheddar cheese slowly to the stock
- Simmer …the soup should have a slight thickness to it much like a bisque. Keep warm until service
- Add nutmeg, thyme maybe 20 to 30 minutes just before service for max flavor.
- Adjust seasoning of salt and pepper to taste
- Garnish with finely diced Granny Smith Apple