Cream of Carrot Soup

Ingredients

• 1 pt of carrots
• 1 tablesp butter
• 1 tablesp flour
• 1 qt hot chicken broth or milk
• 1 pt rich milk
• the well-beaten yolks of 2 eggs
• season with pepper and salt
• a little chopped parsley

Method

1. 1

   Boil carrots until tender and rub through a sieve.

2. 2

   In a saucepan, melt butter with flour, add hot broth or milk, and boil for 5 minutes.

3. 3

   Add strained carrots, season, and just before serving, add rich milk and beaten yolks.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 86. The excerpt below is the record exactly as published.

Cream of Carrot Soup Boil 1 pt of carrots until tender and then rub through a sieve. Put 1 tablesp butter in a sauce pan with 1 tablesp flour and stir until smooth, then add 1 qt hot chicken broth or milk. Let boil 5 minutes, then add the strained carrots, and season with pepper and salt. Just before serving, add 1 pt rich milk and the well-beaten yolks of 2 eggs, with a little chopped pars- le

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