Recipes > Soup > Parsnip Soup
Cut up the vegetables, cook them until tender, then rub through a sieve, return the mixture into a saucepan, add butter and seasoning, and as much milk as needed to make up the quantity of soup. Boil up and serve.
Print recipe/article only
This recipe serves one person.
Dr. Allinson's Cookery Book (1915).
Vintage Recipes © 2006-2017 LM Bornath | Hosted by JaguarPC