Aurora Soup

Ingredients

• a quarter of a pound of butter
• half a pound of the lean of good-flavoured ham
• two quarts of light consomme
• a little cayenne pepper
• salt
• sugar

Method

1. 1

   Scrape and wash carrots, remove outer red parts.

2. 2

   Soak in a saucepan with butter and ham over low heat until tender.

3. 3

   Add consomme and boil for an hour.

4. 4

   Rub through a tammy, boil again, and adjust thickness with more consomme.

5. 5

   Skim and season before serving with fried bread squares.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 58. The excerpt below is the record exactly as published.

Aurora Soup. This soup can only be made in perfection when the carrots are young and juicy. Take carrots, the reddest that can be found, scrape them and Avash them ; then remove the outside, as far as it is red, and put it into a steAv-pan AA'ith a quarter of a pound of butter and half a pound of the lean of good-flavoured ham cut in pieces ; set the stCAA-pan over a very sIoav fire to soak. When the carrots are tender, add tAvo quarts of light consomme (No. 2), and let the Avhole boil for an hour ; then rub it through a tamm}^ boil the soup again, and if it is too thick, add more consomme ; skim it carefully, for this soup should be a clear light red colour ; fry some squares of bread in clarified butter, and put them into the soup just before it is served ; season Avith a little cayenne pepper, salt, and sugar

Cook this with the app: pantry check, scaling, and the assistant.