Parsnip Soup

Ingredients

• one pound of sliced parsnips
• two ounces of butter
• one quart of stock
• salt to taste
• cayenne to taste

Method

1. 1

   Simmer parsnips in melted butter until tender.

2. 2

   Add stock, boil for half an hour, strain, season, and serve immediately.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 68. The excerpt below is the record exactly as published.

salt to taste. When all has been stirrred and is boiling, drop in fifty or sixty oysters ; let them boil once, or say for two minutes, or till the oysters begin to swell up ; and the soup is ready for use. Before putting the oysters in to boil, strain all the liquor from them. Parmesan Soup. — Put into a stewpan celery, turnips, carrots, green leeks or onions, and young cabbage leaves, all cut in strips, with a piece of butter and a little sugar; cover close and leave to stew in their own steam over a slow tire. Shake them occasionally till soft and yellow. If the vegetables are not quite young they must be previously parboiled, or they give too strong a flavour to the soup. Boil the vegetables thus prepared in good gravy soup, and then strain them away. Take slices of stale roll, and with a small round cutter no bigger than a shilling, cut out little cakes, dip them in hot butter, and roll them in grated Parmesan cheese. Bake them a bright yellow, and throw them into the soup at time of serving. Parsnip Soup. — One pound of sliced parsnips; two ounces of butter ; salt and cayenne to taste ; one quart of stock

Cook this with the app: pantry check, scaling, and the assistant.