Carrot Soup

Ingredients

• some beef-bones
• four quarts of the liquor
• two large onions
• a turnip
• pepper
• salt
• six large carrots

Method

1. 1

   Put the beef bones, liquor, onions, turnip, pepper, and salt into a saucepan, and stew for three hours.

2. 2

   Have ready the carrots, scraped and cut thin, strain the soup on them, and stew them till soft enough to pulp through a hair-sieve or coarse cloth, then boil the pulp with the soup, which is to be as thick as pea soup.

3. 3

   Use two wooden spoons to rub the carrots through.

4. 4

   Make the soup the day before it is to be used.

5. 5

   Add cayenne.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 136. The excerpt below is the record exactly as published.

CARROT SOUP. — Put some beef-bones, with four quarts of the liquor in which a leg of mutton or beef has been boiled, two large onions, a turnip, pepper and salt into a sauce- pan, and stew for three hours. Have ready six large carrots

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