Carrot Soup

Ingredients

• 2 large Carrots
• 1 large Potato
• 1 large Onion
• 1 tablespoonful Bisto
• 1 teaspoonful Celery Salt
• 1 quart Water
• Pepper

Method

1. 1

   Peel, wash, and scald the onion and chop it finely.

2. 2

   Scrape, wash and slice the carrots, wash, peel and slice the potato.

3. 3

   Put all into a saucepan, sprinkle over the celery salt and pepper, add the water, and simmer for one hour over a very slow fire.

4. 4

   Rub all through a coarse wire sieve into a basin, add the Bisto, mixed with a little warm water, and return to the saucepan.

5. 5

   Boil for ten minutes.

6. 6

   Serve very hot.

Nutrition per serving

As published

This recipe was extracted from 101 prize recipes for Bisto (1930) by Cerebos Limited, page 1. The excerpt below is the record exactly as published.

ARROT SOUP INGREDIENTS 2 large Carrots 1 large Potato 1 large Onion : 1 tablespoonful Bisto 1 teaspoonful Celery Salt 1 quart Water Pepper

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