Ingredients

• 1 tbsp Irish butter (Kerrygold preferred)

• 1 small shallot, finely diced

• 1 medium parsnip, peeled and diced

• 1 small tart green apple (like Granny Smith), peeled, cored, diced

• 1/2 tsp sea salt

• 1/4 tsp white pepper

• 1/4 tsp ground nutmeg

• 1/4 tsp ground ginger

• 1/2 cup vegetable broth (or chicken broth)

• 1/4 cup water

• 2 tbsp Irish cream or whole milk

• 1 tbsp good-quality Irish whiskey (like Jameson)

• Optional: 1 tsp honey for sweetness

• Optional garnish: crisp pancetta crumbles or chive oil

Instructions

1. Sauté Aromatics
   Place your Nutri-Stahl 1 Qt Pot on medium heat. Add the butter and melt until foamy. Add shallots and sauté for 2–3 minutes until fragrant.

2. Add Veggies & Spices
   Stir in diced parsnip and apple. Add salt, pepper, nutmeg, and ginger. Stir and cook for 4–5 minutes to allow flavors to develop.

3. Simmer
   Pour in broth and water. Bring to a simmer. Cover and reduce heat to low. Cook for 12–15 minutes or until parsnip is tender.

4. Blend
   Remove from heat. Carefully use an immersion blender in the pot, or transfer contents to a blender and puree until silky smooth.

5. Finish with Irish Flair
   Return the soup to low heat. Stir in Irish cream and whiskey (plus honey if using). Heat gently—don’t boil.

6. Serve
   Pour into a warm bowl. Garnish with crisp pancetta or a drizzle of chive oil for contrast.