PARSNIP SOUP
1 quart White Stock --1 pound Parsnips --
1 large Onion -- small bunch of Herbs
-- 1 teaspoon Cornflour -- 1/2 pint Milk
-- 1 oz. Dripping or Butter -- Salt and
Pepper -- 1 teaspoon chopped Parsley.
time: about 2 hours. Temperature: low.
Enough for 4 persons.
Trim the parsnips and scrape off all the yellow skin. Cut them in
small pieces and put
into cold water for a quarter of an hour, then drain.
Peel and chop the onion, melt the butter in a stewpan, put in the onion
and herbs and
cook gently for two or three minutes. Add the parsnips, sprinkle with
salt and pepper and cook
two or three minutes longer.
Pour in the stock, cover and simmer until the parsnips are quite soft -
- about one hour
and a half. Rub through a sieve. Reheat. Mix the milk gradually with
the cornflour, being
careful to keep it perfectly smooth, stir this into the soup and
continue stirring until boiling.
Then simmer for a quarter of an hour. Sprinkle the parsley in just
before serving.
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