The bread: very light rye, so as not to over power the soup. Proved and Baked in a mould to keep the sides high.
The parsnip soup: made by grinding 2 kg whole almonds to a consistency of bread crumbs, boil in plenty of water till the liquid turns pale and milk like.
Strain over night in a muslin cloth to extract all the liquid.
The next day reduce the liquid to half and add equal quantities of good chicken stock approx 10 parsnips and season to taste.
Once the parsnips are soft blitz and add a handful of cooked barley.
this was served with a shot of ewes whey liquor. (found in Tassie)