Carrot Soup a la Crecy

Ingredients

• Six large Carrots
• Two Onions
• One head of Celery
• Four ounces of raw Ham or Bacon
• Two ounces of Butter
• Three pints of Stock
• One gill of Cream
• Half a teaspoonful of Castor Sugar
• Pepper and Salt
• fried Croiitons

Method

1. 1

   Peel the red part of the carrots and put them in a stewpan with sliced onions, cut celery, and chopped ham.

2. 2

   Add butter, cover, and simmer for ten minutes.

3. 3

   Add stock and simmer until vegetables are tender.

4. 4

   Drain stock, pound vegetables, add cooking stock and one pint more, then strain.

5. 5

   Return puree to stewpan, boil, skim off grease, and simmer for a quarter of an hour.

6. 6

   Add cream, sugar, pepper, and salt.

7. 7

   Serve with fried croutons.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 3. The excerpt below is the record exactly as published.

Carrot Soup a la Crecy. Ingredients, Six large Carrots. Two Onions. One head of Celery. Four ounces of raw Ham or Bacon. Two ounces of Butter. Three pints of Stock. One gill- of Cream. Half a teaspoonful of Castor Sugar. Pepper and Salt, and fried Croiitons. Peel off the red part of the carrots, and put into a stewpan with the onions sliced, the celery cut up 6 HiaH-OLASS COOKERY. and the ham cut up, add two ounces of butter, put the lid on close and simmer over the fire gently for ten minutes, then add two pints of stock and simmer gently till the vegetables are tender. Drain off the stock, pound the carrots, &c., in the mortar, add the stock they were cooked in and one pint more, pass all through a tammy cloth or fine hair sieve. Eeturn this puree to the stewpan, and stir it over the fire till it boils, then stand it by the fire to clear itself of all grease, which must be taken off with a spoon as it rises. Let it boil gently for a quarter of an hour, add one gill of cream

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