Carrot Soup

Ingredients

• three quarts of stock or water
• three turnips
• three onions
• a head of celery
• half a tea-spoonful of celery seeds
• two bay-leaves
• the red part of ten good-sized carrots

Method

1. 1

   Stew the vegetables till tender, then take out the carrots, pound them in a mortar, mix with a little of the liquor, and pass through a coarse sieve.

2. 2

   Strain the rest of the liquid, return it to the saucepan, add the pulped carrots, and boil till thick.

3. 3

   Season with pepper and salt, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 319. The excerpt below is the record exactly as published.

Carrot Soup. — Put any bones that you may have into three quaiis o;f stock or water, mth three turnips, three onions, a head of celery, or half a tea-spoonful of celery seeds, two bay-leaves, and the red part of ten good- sized carrot

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