Fotage Crecy a la Moderne (Carrot Soup)

Ingredients

• one ounce and a half of butter
• six medium sized carrots
• two or three small onions
• three pints of water
• a teaspoonful of good extract of meat
• a small bay leaf
• a piece of celery
• parsley
• thyme
• three medium sized potatoes

Method

1. 1

   Melt butter, fry sliced carrots and onions for 10 minutes.

2. 2

   Add water with dissolved extract, bay leaf, celery, parsley, thyme, and potatoes.

3. 3

   Simmer until soft, then sieve and serve with fried croutons.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 8. The excerpt below is the record exactly as published.

Fotage Crecy a la Moderne (Carrot Soup). — Put one ounce and a half of butter in a stewpan and when melted, add six medium si zed carrots cut in slices with pepper and salt to taste. Fry these for about five minutes, then add two or three small onions sliced, and continue to fry both vege- tables for five minutes longer. Then add three pints of water in which a teaspoonful of good extract of meat has been dissolved, a small bay leaf, a piece of celery, parsley, thyme, and three medium sized potatoes

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