Parsnep Soup

Ingredients

• 4 ounces butter
• 2 pounds parsneps
• 1 quart veal stock or good broth
• 1 quart veal stock or good broth
• salt
• white pepper or cayenne
• pale fried sippets

Instructions

1. Dissolve four ounces of good butter over a gentle fire in a wide stewpan or saucepan.
2. Slice the parsneps directly into the butter and let them stew very gently until all are quite soft, about three-quarters of an hour or more.
3. Pour in gradually sufficient veal stock or good broth to cover the parsneps, and boil the whole slowly for twenty to thirty minutes.
4. Work the soup with a wooden spoon through a fine sieve.
5. Add as much additional stock as needed to make two quarts in all.
6. Season the soup with salt and white pepper or cayenne.
7. Give it one boil, skim, and serve very hot with pale fried sippets.