Recipes > Soup > Parsnip Soup

Parsnip Soup


  • 2 quarts of stock
  • 2 pounds of parsnips
  • if possible, 1/2 pint of cream
  • pepper and salt to taste


Slice the parsnips and put them into boiling stock.

Simmer them for one hour, or more, until quite tender.

Then rub the soup through a wire sieve.

Add the cream to it, and pepper and salt to taste.

Put it into a clean stewpan.

Boil up once more and it is ready.

Serve with fried croutons of bread.


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The Skilful Cook (1905).

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