Parsnip Soup

Ingredients

• One pound of Parsnips
• Two ounces of Onions
• Three sticks of Celery
• One quart of Milk
• One ounce of Butter
• A tablespoonful of white Roux
• One dozen white Peppercorns

Method

1. 1

   Slice parsnips and onions, cut celery into lengths.

2. 2

   Boil parsnips for half an hour, then add onions and celery for five minutes.

3. 3

   Drain and fry in butter until pale yellow.

4. 4

   Add boiling milk and peppercorns in muslin, stew gently for an hour, then rub through a sieve.

5. 5

   Return to pan, thicken with roux or corn flour, and boil up.

6. 6

   Serve with toasted bread.

Nutrition per serving

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 14. The excerpt below is the record exactly as published.

Parsnip Soup. Ingredients. One pound of Parsnips. Two ounces of Onions. Three sticks of Celery. One quart of Milk. One ounce of Butter. A tablespoonful of white Roux, or a bare dessertspoonful of Corn Flour. One dozen white Peppercorns

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