Cregy (Carrot) Soup

Ingredients

• three or four fair-sized carrots
• a wine-glass of sherry
• two cloves
• a sprinkling of nutmeg
• a good bunch of parsley
• a cupful of stock
• two more cups of stock
• a teaspoon of sugar
• a walnut of butter
• toasted dice are the usual accompaniment

Method

1. 1

   Slice carrots and cook with sherry, cloves, nutmeg, and parsley.

2. 2

   Add stock and bring to nearly boil.

3. 3

   Mash the carrots, discard hard bits, return to Chafing Dish with more stock and sugar.

4. 4

   Add butter before boiling.

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 14. The excerpt below is the record exactly as published.

Creqy (Carrot) Soup. Carrot Soup is not only excessively nice and nourishing, but it has also a curious historical interest. The best French carrots come from the neighbourhood of Cregy, and Carrot Soup is therefore generally known as Cregy Soup. Now the famous battle of that name, where Edward the Black Prince won his three-feather badge and motto of Ich Dien, was fought on Saturday, August 26, 1346, and Court gossip relates that to this day the Prince of Wales has Cre^y Soup for dinner every 26th of August. I am unable to verify the statement, but trust that it may be true ; anyway it is a pretty fable. To make Carrot Soup, cut up three or four fair-sized carrots into thin round slices, put them in the Chafing Dish with a wine- glass of sherry, two cloves, a sprinkling of nutmeg, and a good bunch of parsley ; pour over it a cupful of stock and let it nearly boil, but not quite. When the carrots are D so THE CHAFING DISH quite soft and almost pulpy, mash them well in a soup-plate and, discarding anything hard in the mixture, replace it in the Chafer with two more cups of stock, a teaspoon of sugar, and just before it boils drop in a walnut of butter, and take it off the flame. Toasted dice are the usual accompaniment

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