Cream of Carrot Soup (Potage a la Creme de Carottes)
From The Swedish, French, American cook book, 1918
Serves 6
Potage de Creme aux Navets (turnips) is made and served in the same way.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 59. The excerpt below is the record exactly as published.
Cream of Carrot Soup ( Potage a la Creme de Carottes ) Take five carrots; scrape and put in a saucepan on the stove with two quarts of white stock; cook until tender. When tender, mash the carrots through a fine sieve. Thicken with a cup of cream sauce flavored with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.