Carrot Soup

Ingredients

• 2 bunches young carrots
• 2 oz. butter
• a little sugar
• salt
• pepper
• a bay leaf
• sprig of parsley
• piece of thyme
• small onion
• a quart good stock

Method

1. 1

   Put carrots in pan with butter, sugar, salt, and pepper.

2. 2

   Put lid on and cook 15 minutes.

3. 3

   Add bay leaf, parsley, thyme, onion, and stock.

4. 4

   Boil gently 1 hour.

5. 5

   Add 2 tablespoonfuls rice and cook till tender.

6. 6

   Pass all through sieve.

7. 7

   Add 1 gill cream and heat thoroughly.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 12. The excerpt below is the record exactly as published.

Carrot Soup. 2 bunches young carrots or one, if large ; cut in small pieces. Put in pan Avith 2 oz. butter, a little sugar, salt, and pepper. Put lid on and cook 15 minutes. Add a bay leaf, sprig of parsley, piece of thyme, small onion, and a quart good stock

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