Method.—Slice the parsnips and put them into boiling stock.
Simmer them for one hour, or more, until quite tender.
Then rub the soup through a wire sieve.
Add the cream to it, and pepper and salt to taste.
Put it into a clean stewpan.
Boil up once more and it is ready.
Serve with fried croutons of bread.
Red Lentil Soup.
- Ingredients—1 pint of Egyptian lentils.
- 1 large carrot.
- 3 onions.
- 2 lb. of parsnips.
- 1 sprig of parsley.
- 2 or 3 large crusts of bread.
- 2 quarts of water.
- Pepper and salt to taste.
Method.—Wash the lentils well.