Young Carrot Soup

Ingredients

• a bundle of young carrots
• an ounce of fresh butter
• a little lean ham or bacon
• an onion
• a turnip
• a bunch of leeks
• and celery
• a pinch of sugar

Method

1. 1

   Scrape and wash carrots, grate off red parts.

2. 2

   Sweat with butter, ham, onion, turnip, leeks, and celery.

3. 3

   Add stock and boil for 1 hour 45 minutes.

4. 4

   Strain and pound carrots, return to liquor, rub through a tammy.

5. 5

   Adjust with stock, boil, skim, and serve with fried bread-dice.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 58. The excerpt below is the record exactly as published.

Young Carrot Soup. Scrape and wash a bundle of young carrots, grate off the red parts only without touching the hearts ; put the red gratings into a steAV-pan Avith an ounce of fresh butter, a little lean ham or bacon, an onion, a turnip, and a bunch of leeks and celery. Sweat the roots gently over a slow lira, stirring them with a wooden spoon, in order that they may all take the same colour ; add a sufficient quantity of stock, and let the whole boil slowly for an hour and three-quarters; take out the ham and the roots, but strain the carrots through a sieve ; pound them in a mortar, return them to their liquor, and rub all through a tammy. Add some more stock and boil over a quick lire ; when it boils, set it at the corner of the stove and skim perfectly; add a pinch of sugar

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