Cream of Parsnip Soup


  • 3 pints of stock or water (stock is nicer!)
  • 1.5 lbs parsnips
  • 1/2 leek or 1 large onion
  • 2 oz flour
  • 1/4 pint milk
  • 3 teaspoons salt
  • pepper to taste
  • dried herbs like thyme to taste

Method

Put stock in large saucepan and bring to boil

Meanwhile grate the parsnips and leeks/onions

Place the grated veg into the saucepan with the stock and continue boiling for 20 mins

Season with herbs and salt and pepper

Mix flour with a little of the milk to make a thin paste and continue to add the rest of the milk

Pour this into the saucepan mixing continuously

Simmer  for a few minutes mixing all the time.

Garnish with chopped parsley or pepper

Serves 6 +

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10 thoughts on “Cream of Parsnip Soup

    • Yes and it tastes nice too! Infact I used the soup for a base of a couple of stews throughout the week….if you prefer your soup without texture you could blend it too

      C xx

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  1. Hey Kegs- much to my dismay they did use curry powder in some recipes from 1940s… I have found several recipes!

    I don’t think it was one of the more commoner spices but they DID use it!!!

    Roll on curry spiced soup!!!

    C xxxxxx

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    • Linda did you just add in curry powder? How did you do it? Sounds nice and they did have curry powder around then!! I made curried carrots but they wern’t that great but that was because my curry powder wasn’t the greatest… C xx

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  2. Made this last night. Added in a couple of slices of feta cheese and then stick blended it all. It was DIVINE!!! And the great thing is I still have enough left for another few meals!

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