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Recipes

   Cream of Parsnip Soup

recipe image
Parsnips have been prized for their delicate sweet flavour for centuries. They can be used to make a simple yet delicious soup with a distinctive flavour.

In Marguerite Patten's 'The Victory Cookbook', she gives a very similar recipe but also includes 2 bacon rinds which are added to the pot with the vegetables and removed before serving. You can add them if you like.
Ingredients
Serves: 4

450 Gram Parsnips (1 lb)
110 Gram Onions or leeks (4 oz)
1.1 Litres Vegetable stock or water (2 pints)
25 Gram Flour (1 oz)
150 ml Milk ( 1/4 pint)
Chopped parsley, to garnish
Method
Put the vegetables and stock or water in a large pan. Bring to the boil, cover and simmer for 30-40 minutes until the vegetables are cooked.

Blend the flour with a little of the milk to form a paste. Add to the soup along with the remaining milk and stir well.

Garnish with the parsley.



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