Young Carrot Soup

Ingredients

• three or four dozen young Carrots
• a pinch of sugar
• a little salt
• a small piece of butter
• 3qts. of good vegetable broth
• a small leaf of chervil

Method

1. 1

   Soak carrots in boiling water for 5-6 minutes, drain, and rub off skins.

2. 2

   Cook with sugar, salt, and butter covered with broth until done.

3. 3

   Add vegetable broth and chervil, then serve hot.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 170. The excerpt below is the record exactly as published.

Young Carrot Soup. — Put three or four dozen young Carrots of an equal size in a basin, pour boiling water over them, and leave for five or six minutes ; this done, drain, rub their skins off, and put them in a saucepan with a pinch of sugar, a little salt, and a small piece of butter, and cover them with broth. Let this mixture boil until the Carrots are done and the broth is reduced to a glaze, then pour into them 3qts. of good vegetable broth, and add a small leaf of chervil

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