Carrot Soup

Ingredients

• 6 large carrots
• 0.5 cup cream
• 1 onion, chopped
• 2 celery stalks, sliced
• 5^ teaspoon sugar
• 4 tablespoons butter
• 1 quart chicken or veal broth
• 2 cups cooked noodles

Method

1. 1

   Cook carrots, onion, and celery in butter until tender.

2. 2

   Add broth and sugar, then simmer.

3. 3

   Stir in cream and noodles before serving.

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 7. The excerpt below is the record exactly as published.

CARROT SOUP 6 LARGE CARROTS ^ CUP CREAM 1 ONION, CHOPPED (OR EVAPORATED MILK) 2 CELERY STALKS, SLICED 5^ TEASPOON SUGAR 4 TABLESPOONS BUTTER SALT AND PEPPER I QUART CHICKEN OR VEAL BROTH 2 CUPS COOKED NOODLES

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