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


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 +