Another Parsnep Soup

Ingredients

• 5 pints veal stock or strong colourless broth
• 2 pounds parsneps
• salt
• cayenne
• cream

Instructions

1. Slice the parsneps into five pints of boiling veal stock or strong colourless broth.
2. Stew them as gently as possible for thirty minutes to an hour, until they are perfectly tender.
3. Press the parsneps through a sieve and strain the soup to them.
4. Season with salt and cayenne and boil.
5. Serve very hot, with the addition of cream if desired.