Parsnip Soup with Stock

Ingredients

• 54 doz. sliced parsnips
• 2 onions
• 6 sticks of celery
• 2 qts. of stock
• a little salt
• a little pepper
• or cayenne

Method

1. 1

   Stew sliced parsnips, onions, celery, and stock until tender, about 2 hours.

2. 2

   Drain and press through a coarse sieve, returning the puree to the soup.

3. 3

   Let boil, season with salt and pepper, and serve very hot.

4. 4

   Optional: add boiling milk, tomato, or chili vinegar.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 133. The excerpt below is the record exactly as published.

PARSNIP SOUP WITH STOCK.— Stew 54 doz. sliced 'pars- nips, 2 onions, 6 sticks of celery, and 2 qts. of stock until tender, about 2 hrs., then drain and press them through a coarse sieve and return the puree to the soup. Let boil, season with a little salt and pepper or cayenne, and serve very hot. A little boiling milk, a little tomato, or a tablespoon of chili vinegar may be added, if de- sired.— ^Mrs. E. D. Kelley, Winnetka, 111. CREAM OF PARSNIPS.— Wash thoroughly and scrape 2 parsnips, cut in small pieces and boil till tender, rub through a sieve into a qt. of hot milk, adding 1 cup of the water in which the parsnips were boiled. Season with pepper, salt, a dash of nutmeg, if .desired, and a pinch of powdered cloves; thicken with 2 table- COOK COUNTY COOK BOOK 199 spoons of flour, mixed with a little cold water, and boil 5 minutes. — Mrs. C. J. Jeffries, Winnetka, 111. PEA SOUP. — Soup made of the yellow split peas is nourish- ing, delicious, and cheap. A J^ pt. of peas will make a generous supply for 4 persons. Pick, wash and cover them well with cold water in a porcelain or agate stew-pan and set it over a slow fire. When the water comes to a boil change it, add salt, cook gently till the peas are quite tender — say, 2j4 hrs., adding water as it boils off; pass through a colander, season "with salt, pepper and a little celery salt; put in about 2 oz. butter, thin down to an agreeable consistency with sweet milk, boil up once more, else the milk will sour easily. White beans can be used after the same recipe, only soak the beans over night, cook longer, and change the water three times. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. PEA SOUP, WITH BREAD AND BUTTER CRISPS.— Cut J4 lb. fat bacon into small dice, slice an onion very fine, and fry with the pork for 10 minutes, stirring often. To a cup of split peas that have been soaked over night in cold water, add 2 qts. water; into this turn the fried pork and onion, and boil until the peas are reduced to a pulp, then rub through a coarse sieve, return to the fire, add 2 rounded tablespoons of rolled cracker, a sprig of parsley and a level saltspoon of white pepper. If the bacon has not suffi- ciently seasoned it, add salt, simmer for 10 minutes, and serve with bread and butter crisps. Crisps. — Trim off all crusts from a loaf of baker's cream bread, butter 1 end of the loaf, and with a sharp knife cut the thinnest pos- sible slices. Roll the slices closely and fasten with a wooden toothpick, brown in the oven, and serve with the soup, either hot or cold. — Mrs. Bianca Pessinger, 124 S. 20th Ave., Maywood, 111. GREEN PEA SOUP.— Cover a qt. of green peas with hot wa- ter and boil with a small onion until they mash easily; mash and add 1 pt. of stock or water. Cook 2 tablespoons butter and 1 of flour until smooth, but not brown; add to the peas, and then add 1 cup of cream and 1 of milk; season, and let boil up nice. Strain and serve. — Mrs. Belle Thompson, 160 S. 19th Ave., Maywood, 111. IONIA PEA SOUP.— Add 1 qt. of dried peas to 5 of water and boil 4 hrs. Cut up 3 large onions, 2 heads of celery, 1 carrot, and 200 SOUP 2 turnips, and add to the boiled peas and -water. Season with salt and pepper. Boil 2 hrs. more, thinning with water if necessary. Strain and add 1 tablespoon of butter. Serve hot, with dice of toast. — Mrs. C. J. Jeffries, Winnetka, 111. GREEN PEA SOUP WITH STOCK.— Wash the neck of lamb in cold water and put it into a soup-pot with 6 qts. of cold water. Add 2 tablespoons of salt, let boil gently for 2 hrs., and skim; add 1 qt. of shelled peas, a little pepper

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