Carrot Soup

Ingredients

• Three good sized Carrots
• One quart of Stock
• Half Onion
• Half teaspoonful of Castor Sugar
• Half ounce of Fat
• Two ounces of lean Bacon
• One sprig of Parsley
• Pepper
• Salt

Method

1. 1

   Wash and grate the carrots.

2. 2

   Slice the onion; cut up bacon.

3. 3

   Melt fat, steam bacon, onion, and carrots for five minutes.

4. 4

   Add stock or water, and parsley.

5. 5

   Simmer for one hour.

6. 6

   Press vegetables through sieve, removing parsley.

7. 7

   Return to saucepan, adding seasonings.

8. 8

   Boil up.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 1. The excerpt below is the record exactly as published.

Carrot Soup. Ingredients. Three good sized Carrots. One quart of Stock. Half Onion. Half teaspoonful of Castor Sugar. Half ounce of Fat. Two ounces of lean Bacon. One sprig of Parsley. Pepper and Salt

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