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Puree of Parsnips

Peel and finely slice six fresh, sound medium parsnips and plunge in a pint boiling water for ten minutes. Drain on a sieve, then place in saucepan with a finely sliced onion, two sliced leeks, an ounce butter, and let gently cook for fifteen minutes, stirring quite frequently. Add two ounces flour, stir well, then pour in two and a half quarts white broth and add two sliced, peeled, raw potatoes. Tie in a bunch two branches parsley, a branch chervil, sprig thyme, bay leaf, clove, and add to soup. Season with a teaspoon salt, half teaspoon pepper, and thoroughly mix for one minute. Cover pan, let gently boil for an hour and a half, press soup through sieve into a basin, then through Chinese strainer into a saucepan. Add a pint milk, mix well, boil for five minutes, pour puree into a soup tureen, add bread croutons and serve.