Another Parsnep Soup


  • Veal stock or broth, 5 pints
  • parsneps, 2 lbs.: 30 to 60 minutes
  • Salt and cayenne: 2 minutes.


Slice into five pints of boiling veal stock or strong colourless broth, a couple of pounds of parsneps, and stew them as gently as possible from thirty minutes to an hour; when they are perfectly tender, press them through a sieve, strain the soup to them, season, boil, and serve it very hot. With the addition of cream, parsnep soup made by this receipt resembles in appearance the Palestine soup.