Carrot Soup

Ingredients

• some carrots
• a little butter or roux
• the required quantity of stock
• an onion
• a bouquet
• a tiny pinch of sugar

Method

1. 1

   Wash and chop the carrots, toss them in butter or roux until slightly colored, cover with stock, add salt, pepper, a bouquet, and an onion.

2. 2

   Simmer for two hours, press through a fine sieve, return to saucepan with stock, boil once, add butter and sugar, and serve hot with fried bread.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 17. The excerpt below is the record exactly as published.

the required quantity of stock, flavour to taste, and let all simmer for three or four hours, slowly and evenly. If the soup proves too thick, add water or more stock. /hunt I'lonr Soup.-- In spite of its name this is an excellent compound, quickly made and always season- able. Put some butter into a saucepan, and when hot stir into it some flour, in the proportion of two tablespoonfuls to every person. When it is richly coloured add slowly either equal quantities of cold water and cold stock, or only the latter. Stir the mixture over the fire until it lui/s attained the right 4« COOKERY. consistency, then season it, cover, and let it slowly boil for fifteen minutes. Pearl-barley Soup. — Allow one tablespoonful of pearl-barley to every person, and a dessertspoonful of butter to each portion of barley. Put them into a saucepan, and when they are well heated add the stock, and let it boil once and simmer slowly for two hours at least. About a quarter of an hour before serving flavour the soup to taste, and stir into it a teaspoonful of flour, previously dissolved in half a teacupful of milk or cream. Let the soup boil once more, and serve very hot. L'refy Soup. — Wash some carrots, scrape them well, and chop them fine, without using the hard centre ; put them into a saucepan with a little butter or rou.r, toss them about, let them slightly colour, cover them with stock, add salt, pepper, a bouquet, and an onion, and let them simmer over a slack fire, with no lid on the saucepan, for two hours. Press the mixture through a fine sieve, and put the result back into the saucepan with the required quantity of stock. Let it boil up once, add a small piece of butter, a tiny pinch of sugar

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