- 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 +
I’ve never tried parsnips in my life but I’m willing to try this recipe! I’m a soup lover. 🙂
Marvelous! I was looking for a recipe for parsnips.
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
We do a similar soup in my family and use curry powder as the only herb/spice. It is great! I imagine it’s not very 1940’s though…
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
I have made curried parsnip soup and it is amazing and filling too….With a nice wholemeal roll it makes a fantastic lunch!!!
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
taste’s gr8!
I make a parsnip and apple soup that is lovely, thick and warming and my husband adores it, just the thing for cold days
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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