Parsnip Soup
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1 lb sliced parsnips
- 2 oz butter
- salt and cayenne to taste
- 1 quart stock No. 106
Instructions
- Put the parsnips into the stewpan with the butter, which has been previously melted, and simmer them till quite tender.
- Then add nearly a pint of stock, and boil together for half an hour.
- Pass all through a fine strainer, and put to it the remainder of the stock.
- Season, boil, and serve immediately.