Carrot Soup (another way)

Ingredients

• four ounces of fresh butter
• a large onion
• half a pound of lean ham
• the red part of twelve carrots

Method

1. 1

   Melt the butter in a saucepan, add the onion, ham, and grated carrots.

2. 2

   Cook until nicely coloured, stirring occasionally.

3. 3

   Add stock and simmer for two hours.

4. 4

   Remove the ham, strain the soup, pass the carrot through a fine sieve, return it to the soup, boil again, season, 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 (another way). — Put four 'lunces of fresh butter into a saucepan, allow it to melt, then put into it a large onion cut into thin slices, half a pound of lean ham, also sliced, and the red jiart of twelve caiTot

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