parsnips etc

One of the benefits of being at home in the holidays is access to not only my dad’s theology books but my mum’s extensive library of cookery books (don’t worry, they read each other’s).

More on the theology front later perhaps – I’ve already decided which tomes to cart back to Edinburgh with me when I leave, and will be letting dad know later.

Among the recipes I’ve been browsing through is a Parsnip and Satsuma Soup, featured in The New Free Church Cookbook – published in 2005, and to be thus known, in spite of whatever its official title is, until a newer one comes out. (Officially the nation’s number one resource for communion baking, or at least until the ladies of the FPs get their act together and start publishing at, it features everything from tablet to tagliatelle and is a bargain at £6.00.)

Anyway, the parsnip soup sounds perfect for my ever increasing passion for big hearty soups to feed crowds at weekends without excess hassle, and goes something like this:

Peel 2lb parsnips and cut into chunks, then put in a pan along with 3 onions and the juice of 4 satsumas. Add parsley and seasoning. Cover with water, add a couple of stock cubes, and simmer until the vegetables are just cooked. Cool, liquidize, and adjust consistency to taste with more fruit juice if required. Serve with a swirl of cream. (Serves 8.)

That’s a plagiarised version of what was contributed by one Margaret Macleod of Tain, whose suggestion of garlic I’ve taken the liberty of omitting.

I’ve also decided, thanks to Nigel Slater’s Real Cooking, that it would be a good idea to make more use of bulghar wheat in 2008, and caramelise more onions than hitherto, and on the puddings front, expect to hear more of Nigella’s chocolate pear pudding, and cheesecakes of one sort or another.

5 thoughts on “parsnips etc

  1. stovies, stovies, stovies….

    I make ’em like this. Goldenize chopped onions. They must be all sweet and soft in lots of fat. Dripping is best. Chuck in lots of peeled raw potatoes slcied in variosu thicknesses. Add some stock. Mix it all up so the fat is all over the spuds. Cover, and cook very slowly, mixing a bit every now and then. Towards the end, add chopped sausage (of the continetnaly, not toilet-paper-British-breakfast kind) and cooked meat. It is enough to add a little very strong cubed chorizo, for example. Cook it all up a bit, and serve. The thin slices turn to mush and the fat ones stay nice and solid. Mnuym, and solid and cheap and tasty.


  2. Oooh yum, i love big hearty filling things like that. Mm mm mm. Sausages here are generally vile, altho i have recently been frequenting an actual butcher at tollcross which has raised our eating standards considerably. At a price obv but it’s no hardship to cut out grotty supermarket offerings even if you do eat less meat overall


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