Cream of Carrot Soup

Ingredients

• 1 pt. of carrots
• 1 tablespoon of butter
• 1 tablespoon of flour
• 1 qt. of hot chicken broth or milk
• 1 pt. rich milk
• yolks of 2 eggs
• pepper
• salt
• a little chopped parsley

Method

1. 1

   Boil carrots until tender, rub through a sieve.

2. 2

   In a saucepan, melt butter, add flour, then hot broth or milk.

3. 3

   Boil, add strained carrots, season, and just before serving, add milk and beaten egg yolks with parsley.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 110. The excerpt below is the record exactly as published.

CREAM OF CARROT SOUP.— Boil 1 pt. of carrots until ten- der, then rub through a sieve. Put 1 tablespoon of butter in a saucepan with 1 tablespoon of flour, and stir until smooth, then add 1 qt. of hot chicken l)roth or milk. Let boil 5 minutes, and add the strained carrots and season with pepper and salt. Just before serving add 1 pt. rich milk and well-beaten yolks of 2 eggs, with a little chopped parsley

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