Parsnip Soup (Potage de Panais)

Ingredients

• 1J lbs. parsnips
• 1 or 2 onions
• 1 stick celery
• A small bunch of herbs
• 1 oz. butter or dripping
• Pepper and salt
• 2 pts. meat boilings
• | pt. milk
• 1 dessert-sp. cornflour
• 1 dessert-sp. chopped parsley

Method

1. 1

   Wash and scrape the parsnips, cut off the tops, and slice them.

2. 2

   Soak in cold water.

3. 3

   Prepare celery and onion, slice them.

4. 4

   Melt butter in a saucepan, add parsnips, onion, celery, and herbs.

5. 5

   Stir until they absorb fat, add seasoning and meat boilings.

6. 6

   Simmer for 1.5 to 2 hours until soft.

7. 7

   Rub through a sieve, return to saucepan, mix cornflour with milk, add to soup, and stir until boiling.

8. 8

   Simmer for 10-12 minutes, sprinkle in parsley, and serve.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 85. The excerpt below is the record exactly as published.

Parsnip Soup (Potage de Panais) 1J lbs. parsnips. 1 or 2 onions. 1 stick celery. A small bunch of herbs. 1 oz. butter or dripping. Pepper and salt. 2 pts. meat boilings. | pt. milk. 1 dessert-sp. cornflour. 1 dessert-sp. chopped parsley

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