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Parsnip Soup

Name: Parsnip Soup
Ingredients: 1 quart of stock; 1/2 gallon of water allow 1 heaped tablespoonful of salt; a pint of stock; a small piece of butter; a small piece of butter over each half; 4 persons; 1 heaped tablespoonful of salt; 3 partridges; four persons; salt; cayenne

A soup made from sliced parsnips, butter, salt, cayenne, and stock.

From an old cookbook · modernised transcription

By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 11 ingredients

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Parsnip Soup

Ingredients

Directions

Put the sliced parsnips into a stewpan with the melted butter and simmer until quite tender.
Add nearly a pint of stock and boil together for half an hour.
Pass the mixture through a fine strainer.
Add the remainder of the stock to the strained soup.
Season, boil, and serve immediately.

Nutrition, whole recipe (rough)

108Calories

0 gProtein

12 gFat

1 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Butter	1 tbsp (14g)	102
Cayenne	1 tsp (1.8g)	6
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Parsnips (in the method): Form the body of the soup, giving it bulk, sweetness and a smooth texture once strained.
Butter: Softens the parsnips in the pan and adds richness and a rounded flavour to the soup.
Stock: Provides the liquid that carries the parsnip flavour and sets the soup's final thinness.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.