Guleroddek Suppe mku Ris (Carrot Soup with Rice)

Ingredients

• one pound of carrots
• half a pound of turnips
• a piece of butter
• a pinch of sugar
• two quarts of good broth
• three yolks of eggs
• three cupfuls of warm boiled rice

Method

1. 1

   Fry minced carrots and turnips in butter with salt and sugar.

2. 2

   Moisten with broth and boil until reduced.

3. 3

   Mash with boiled potatoes and pass through a sieve.

4. 4

   Add broth, simmer, season, and thicken with egg yolks.

5. 5

   Serve with rice and croutons.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 188. The excerpt below is the record exactly as published.

Guleroddek Suppe mku Ris. (Carrot Soup with Rice.) Mince one pound of carrots and half a pound of turnips, fresh and tender, and fry them in a stewpan with a piece of butter, a little salt, and one pinch of sugar ; moisten with a little broth, put the cover on the stewpan, remove it to the side of the Tire, and let it boil until the broth is reduced, stirring the carrots and turnips about occa- sionally. Boil two or three peeled potatoes in salted water, diain, and dry in the oven, mash them with the carrots and turnips, and pass all together through a sieve. Put this puree into a stewpan, add slowly two quarts of good broth, and stir it ; when it boils, remove the stewpan to the side of the fire, and simmer for twenty- five minutes. Season with salt and pepper, skim all the scum off, thicken with three yolks of eggs, pour it through a fine sieve into a soup tureen in which you have placed three cupfuls of warm boiled rice

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