Carrot Soup a la Cressy

Ingredients

• three ounces of butter
• a large onion, finely chopped
• four ounces of lean ham, cut in tiny dice
• two tablespoonfuls of chopped celery
• the red part of twelve carrots, grated
• two quarts of well flavored stock

Method

1. 1

   Put butter into a saucepan and as it melts, add onion, ham, celery, and grated carrots.

2. 2

   Stew over moderate fire, stirring frequently, until vegetables acquire a nice color.

3. 3

   Then add stock and simmer for about two hours.

4. 4

   Skim carefully, pass the soup and as much of the vegetables as possible through a sieve, pressing the pulp through with the back of a wooden spoon; season to taste with cayenne and salt, reheat and serve with toasted dice.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 56. The excerpt below is the record exactly as published.

Carrot Soup a la Cressy Put three ounces of butter into a sauce pan and as it melts add a large onion, finely chopped, four ounces of lean ham, cut in tiny dice, two tablespoonfuls of chopped celery and the red part of twelve carrots, grated. Stew over a moderate fire, stirring frequently, until the vegetables acquire a nice color, then add two quarts of well flavored stock

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