Carrot Soup (Soupe a la Crecy)

Ingredients

• 1 lb. red carrots
• 1 onion stuck with 2 or 3 cloves
• 1 stick of celery or £ tea-sp. celery seed
• 1 oz. butter or dripping
• Pepper and salt
• 1 dessert-sp. cornflour
• 1 pt. milk
• A pinch of nutmeg

Method

1. 1

   Wash and scrape the carrots, cut them in thin slices, and let them soak in cold water.

2. 2

   Prepare the onion and cut it in thin slices, wash the celery and cut it in shreds, and cut the ham in small pieces.

3. 3

   Melt the dripping or butter in a saucepan, strain the water from the carrots and add them along with the prepared ham, onion, and celery.

4. 4

   Cook over the fire for a few minutes, then add half the stock or water, the bunch of herbs, and a little salt.

5. 5

   Simmer slowly for one hour.

6. 6

   Add the rest of the stock and cook until the carrots are soft.

7. 7

   Rub the soup through a fine sieve, return it to the saucepan, and reheat.

8. 8

   Mix cornflour with milk, add to the soup, and stir until boiling.

9. 9

   Add nutmeg and season to taste, simmer for 5-10 minutes longer.

10. 10

    Serve with crofitons of toast.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 77. The excerpt below is the record exactly as published.

pt. milk. 1 dessert-sp. cornflour. A pinch of nutmeg. 37. Carrot Soup (Soupe a la Crecy) 1 lb. red carrots. 1 onion stuck with 2 or 3 cloves. 1 stick of celery or . £ tea-sp. celery seed. Pepper and salt. 1 oz. butter or dripping. The carrots used for this soup should be very red ; if the inside part is yellow, it should rather be kept for flavouring the stock pot. Wash and scrape the carrots, cut them in thin slices, and let them soak in cold water a few minutes. Prepare the onion and cut it in thin slices, wash the celery and cut it in shreds and cut the ham in small pieces. Melt the dripping or butter in a saucepan, strain the water from the carrots and add them to it along with the prepared ham, onion, and celery. Put on the lid, and cook these over the fire for a few minutes, shaking the pan occasionally, and being careful that the contents do not burn. Add half the stock or water, the bunch of herbs and a little salt, and simmer slowly for one hour. Then add the rest of the stock, and cook one hour longer, or until the carrots are quite soft and pulpy. Rub the soup through a fine sieve, rinse out the saucepan, and return it to reheat, adding more meat boilings or a little water if the puree is too thick. Break the cornflour smoothly with the milk, add them to the soup, and stir over the fire until boiling. Add a pinch of nutmeg

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