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Parsnip Soup

Soups

Parsnips boiled in stock, creamed (Kitchiner 1845, Mrs.B, etc)


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

PARSNIP SOUP.
141. INGREDIENTS: 1 lb. of sliced parsnips, 2 oz. of butter, salt and cayenne to taste, 1 quart of stock No. 106.
Mode: 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.
Time: 2 hours.
Average cost: 6d. per quart.
Seasonable: from October to April.
Sufficient: for 4 persons.




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