Mrs Beetons Soups Revisited
Parsnip Soup
1.1lt (2 pints) Medium Stock.
450g (1lb) Parsnips, sliced
50g (2oz) Butter
Salt and Cayenne, to taste
Put the parsnips into the saucepan with the butter, which has been previously melted and simmer them until quite tender.
Add nearly 600ml (1 pint) of stock and boil together for 30 minutes.
Pass through a fine strainer.
Add to the remainder of the stock.
Season, boil and serve immediately.
Time: 2 hours.
Sufficient for 4 persons.
Seasonable from October to April.
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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