ANOTHER PARSNEP SOUP

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Slice into five pints of boiling veal stock or strong colourless broth, a couple of pounds of parsneps, and stew them as gently as possible from thirty minutes to an hour
  2. when they are perfectly tender, press them through a sieve
  3. strain the soup to them
  4. season
  5. boil
  6. serve it very hot
Original Text
ANOTHER PARSNEP SOUP. Slice into five pints of boiling veal stock or strong colourless broth, a couple of pounds of parsneps, and stew them as gently as possible from thirty minutes to an hour; when they are perfectly tender, press them through a sieve, strain the soup to them, season, boil, and serve it very hot. With the addition of cream, parsnep soup made by this receipt resembles in appearance the Palestine soup. Veal stock or broth, 5 pints; parsneps, 2 lbs.: 30 to 60 minutes. Salt and cayenne: 2 minutes.
Notes
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