Velvet Soup (Potage Velours)

Ingredients

• 0.5 lb. red carrots
• 2 oz. butter
• 1| pts. white stock
• 1 onion or leek
• 1 dessert-sp. fine tapioca
• 1 gill cream

Method

1. 1

   Use the red part of the carrots, cut into thin slices.

2. 2

   Put in a saucepan with onion or leek and half the butter.

3. 3

   Cook slowly, season, moisten with stock, and simmer until soft.

4. 4

   Rub through a sieve.

5. 5

   Bring remaining stock to boil, sprinkle in tapioca, cook until clear.

6. 6

   Add carrot puree, cook together briefly, add cream and remaining butter.

7. 7

   Do not boil again.

8. 8

   Serve with croutons of pastry or puffed rice.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 122. The excerpt below is the record exactly as published.

Velvet Soup (Potage Velours) | lb. red carrots. 2 oz. butter. 1| pts. white stock. 1 onion or leek. 1 dessert -sp. fine tapioca. Seasoning. 1 gill cream

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