Parsnip Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of parsnips and butter cooked in a light meat stock. The full recipe is presented here and I hope you enjoy this classic British version of: Parsnip Soup.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
141. INGREDIENTS.—1 lb. of sliced parsnips, 2 oz. of butter, salt and cayenne to taste, 1 quart of stock No. 106.
Mode.—Put the parsnips into the stewpan with the butter, which has been previously melted, and simmer them till quite tender. Then add nearly a pint of stock, and boil together for half an hour. Pass all through a fine strainer, and put to it the remainder of the stock. Season, boil, and serve immediately.
Time.—2 hours. Average cost, 6d. per quart.
Seasonable from October to April.
Sufficient for 4 persons.
Modern Redaction
Ingredients:
450g parsnips, peeled and sliced
60g butter
salt and cayenne pepper, to taste
1l economical stock
Method:
Melt the butter in a stock pot, add the parsnips, cover the pan and simmer gently for about 30 minutes, or until quite tender. Add 300ml of stock, bring to a boil and continue boiling for 30 minutes.
Take the pan off the heat and either purée the mixture in a blender or food processor until smooth (then pass through a fine-meshed sieve) or press through a fine-meshed sieve using the back of a spoon.
Combine the parsnip purée with the remaining stock in a pan, season to taste then bring just to a boil and serve immediately.
