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Almond Soup Brown Soup Chestnut Soup Clear Game Soup Clear Hare Soup Clear Ox-Tail Soup Cream of Barley Soup Green Pea Soup Italian Soup Julliene Soup Lobster Bisque Lobster Soup Mulligatawny Soup Oyster Soup Palestine Soup Parsnip Soup Potato Puree Red Pottage Soup à la Mer Soup Americaine Soup Royale Soup Verte Spring Vegetable Soup Stock Turtle Soup, with Dried Turtle Vegetable Marrow Soup Vermicelli Soup | Parsnip Soup
- 6 Parsnips.
- 2 Onions.
- Celery.
- Pepper and Salt.
- 2½ litres of water.
- 500g knuckle of Veal or Mutton.
- 1 teacupful of good Milk or Cream.
- 1 table-spoonful of Tomato, or 1 Tomato.
Put the meat and the water in a saucepan to boil for about 1 hour ; then add the parsnips, onions, a good piece of celery, and the tomato, all cut up in small pieces ; allow it to boil for 2 hours ; then put it through a strainer, rubbing the parsnips all through ; return it to the pot, with the milk, pepper, and salt, to get hot. This is a very sweet soup, as parsnips contain a great deal of sugar; and the tomato takes some of the sweetness away, and adds to its value in other ways.
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