Original Receipt from Cassell's Vegetarian Cookery, 1891
Parsnip Soup - Prepare half a dozen parsnips, and boil them with an onion and half a head of celery in some stock till they are quite tender. Then rub the whole through a wire sieve, boil it up again, and serve. Sufficient parsnips must be boiled to make the soup as thick as pea soup, so the quantity of stock must be regulated accordingly. This soup is generally rather sweet, owing to the parsnips, and an extra quantity of salt must be added in consequence, as well as pepper. In Belgium and Germany this sweetness is corrected by the addition of vinegar. This, of course, is a matter of taste.
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