Cream Soup of Carrot

Ingredients

• 4 medium-sized carrots
• 1 tablespoonf ul butter
• 1 fine-chopped white onion
• 2 quarts of white broth
• 2 tablespoonfuls rice
• Vt tablespoonf ul salt
• Yt teaspoonf ul pepper
• Yt cupful boiling cream

Method

1. 1

   Cook carrots and onion in butter for 10 minutes.

2. 2

   Add broth, rice, salt, and pepper, boil for 1 hour.

3. 3

   Strain, add cream, season, and serve with croutons.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 27. The excerpt below is the record exactly as published.

Cream Soup of Carrot. — Chop fine 4 medium-sized carrots ; place them in a saucepan with 1 tablespoonf ul butter ; add 1 fine- I chopped white onion ; cook 10 minutes without browning ; add 2 quarts of white broth of veal or chicken, 2 tablespoonfuls rice, Vt tablespoonf ul salt, and Yt teaspoonf ul pepper ; boil slowly 1 hour ; then press it through a sieve into a saucepan, and add Yt cupful boiling cream

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