Another Parsnep Soup

Preparation info
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By Eliza Acton

Published 1845

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  • Veal stock or broth, 5 pints
  • parsneps, 2 lbs.: 30 to 60 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. Wit