Recipes > Soup > Parsnip Soup

Parsnip Soup


  • 1 pound of sliced parsnips
  • 2 ounces of butter
  • salt and cayenne to taste
  • 1 quart of stock


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.

Seasonable from October to April.

Sufficient for 4 persons.


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The Book of Household Management (1861).

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