Soup Recipes > Parsnip Soup

How to make parsnip soup:
A lovely, warming winter soup.


2 pints vegetable stock
4 large parsnips, peeled and cut into pieces
1 large onion
small bunch of herbs
1 teaspoon cornstarch
1/2 pint milk
2 tablespoons butter
1 teaspoon chopped parsley
(see measure conversions for more information)


- Trim the parsnips and scrape off all the yellow skin.
- Cut them in small pieces and put into cold water for a 1/4 of an hour, then drain.
- Peel and chop the onion, melt the butter in a saucepan, put in the onion and herbs and cook gently for 2 - 3 minutes.
- Add the parsnips, sprinkle with seasoning and cook for 2 - 3 minutes longer.
- Pour in the stock, cover and simmer until the parsnips are quite soft - about 1 1/2 hours.
- Blend in a blender.
- Reheat the puree.
- Mix the milk gradually with the cornstarch, being careful to keep it perfectly smooth, stir this into the soup and continue stirring until boiling.
- Simmer for a 1/4 of an hour.
- Sprinkle the parsley in just before serving.