“Cream” (Ale) of Curried Parsnip Soup
This easy-to-make Irish soup is a perfect starter for any meal, or serve in a large bowl, paired with an Irish Stout for lunch.
Originally published in BeerAdvocate Magazine: Cuisine à la Bière | Mar 2013 | Issue #74
This easy-to-make Irish soup is a perfect starter for any meal, or serve in a large bowl, paired with an Irish Stout for lunch.
| Servings | Prep Time |
| 6 - 8 servings | 5 minute |
| Cook Time |
| 30 minute |
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This easy-to-make Irish soup is a perfect starter for any meal, or serve in a large bowl, paired with an Irish Stout for lunch.
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Ingredients
- 4 tablespoon butter, unsalted such as Kerry Gold Irish butter
- 2 each onion, yellow, large, peeled and sliced
- 2 each leeks, large, cut in half, washed and sliced into half moons
- 3 teaspoon salt, kosher
- 3 each garlic, clove, peeled and chopped
- 2 tablespoon oats, flaked
- 1 tablespoon flour, barley
- 2 - 3 teaspoon curry powder, such as Madras Curry Powder
- 1 pound parsnips, peeled and cubed
- 16 ounce Cream Ale, such as Wexford Irish Cream Ale
- 1 quart stock, vegetable
- 1 pint half & half, preferably organic
- salt and freshly cracked black pepper to taste
- 1 bunch chives, sliced fine, for garnish
Servings: servings
Units:
Instructions
- In a Dutch oven or large pot, placed over medium heat, add the butter and let melt. Add the sliced onions, stirring to coat evenly with the butter and lightly season with kosher salt. Let the onions cook for 5 – 6 minutes, or until they become transparent. Add in the leeks and cook for another 4 – 5 minutes. Add in the chopped garlic, oats, curry powder and barley flour, stirring well to create a roux and let the curry aroma bloom.
- After about 2 minutes, add the parsnips and deglaze with the Irish Cream Ale, scraping any fond (browned bits from the bottom of the pot) with a spatula.
- Then add the vegetable stock, half & half and bring the soup to a gentle simmer, adjusting the heat if needed. After 20 minutes, check the parsnips to make sure they are fork tender. Pour the half & half into the pot and stir to combine.
- In the pitcher of a blender, add some of the cooked soup in batches, filling only 1/2 – 2/3 full. Be careful not to overfill the blender with hot liquid, as the steam mixed with the swirling soup can spray out from the lid and burn. It’s best to cover the pitcher with its lid, and then use a kitchen towel to hold the lid. Starting on low speed, purée the soup until it’s mostly smooth and then increase the speed to high to create a super-fine purée. Pour this finished soup into a clean pot, fill the pitcher with the remaining soup and repeat the process. When all the soup is puréed, mix well and taste, and adjust the seasoning with salt or pepper as needed.
- Keep the soup warm until ready to serve and garnish with chopped chives.
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