Carrot Soup

Ingredients

• a quart of grated carrot
• two quarts of stock
• two table-spoonfuls of butter
• two of flour
• one of salt
• half a teaspoonful of pepper
• an onion
• a pint of milk or -cream

Method

1. 1

   Combine grated carrots, stock, onion, salt, and pepper in a soup-pot.

2. 2

   Heat to boiling and simmer for one hour.

3. 3

   Prepare a roux with butter and flour, add to the soup, boil for ten minutes, strain, and return to the pot.

4. 4

   Add milk or cream, heat gently, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 68. The excerpt below is the record exactly as published.

Carrot Soup. For this light summer soup there will be needed a quart of grated carrot, which gives it the flavor and color, and two quarts of stock, two table-spoonfuls of butter, two of flour, one of salt, half a teaspoonful of pepper, an onion, and a pint of milk or -cream

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