Parsnep Soup

Preparation info
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By Eliza Acton

Published 1845

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  • Butter, oz.
  • parsneps, 2 lbs.: ¾ hour, or more.
  • Stock, <


Dissolve, over a gentle fire, four ounces of good butter, in a wide stewpan or saucepan, and slice in directly two pounds of sweet tender parsneps; let them stew very gently until all are quite sof