Carrot Soup

Ingredients

• four quarts of liquor
• a leg of mutton or beef
• a few beef-bones
• six large carrots
• two large onions
• one turnip
• seasoning of salt and pepper
• cayenne

Method

1. 1

   Put liquor, bones, onions, turnip, pepper, and salt into a stewpan and simmer for three hours.

2. 2

   Scrape and cut carrots thin, strain soup on them, and stew until soft enough to pulp.

3. 3

   Boil pulp with soup to desired consistency and add cayenne.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 260. The excerpt below is the record exactly as published.

Carrot Soup. — Use four quarts of liquor in which a leg of mutton or beef has been boiled, a few beef-bones, six large carrots, two large onions, one turnip; seasoning of salt and pepper to taste; cayenne

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