The GBK Cookbook

Applied Ability Awards

The British Food Trust

Other








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.



Top of pagePrevious page