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LENTIL AND PARSNIP SOUP
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LENTIL AND PARSNIP SOUP

Cook together one pint of lentils and one half a small parsnip, sliced, until tender in a small quantity of boiling water. When done, rub through a colander, and add boiling water to make a soup of the proper consistency. Season with salt and if desired a little cream.

Enjoy the LENTIL AND PARSNIP SOUP!




General Soup Making Tips
BROTHS have for their foundation a clear stock. They are sometimes a thin soup, but other times they are made quite thick with vegetables, rice or barley when they are served as a substantial part of a meal.