Carrot Soup (No. 212)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Time: Cook: 150 min Total: 150 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

half a dozen large carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
one head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
two quarts of beef, veal, or mutton broth ↝ Beef, ground, raw [Ground beef]
cold roast-beef bones (or liquor, in which mutton or beef has been boiled) ↝ Beef, neck bones [Beef, excludes ground]
a tea-cupful of bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
toasted bread, cut into pieces half an inch square ↝ Bread, vegetable [Yeast breads]

For richer version

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
spices ↝ Spices, paprika [Spices and Herbs]

Instructions (15)

Scrape and wash half a dozen large carrots; peel off the red outside.
Put the carrot peelings into a gallon stew-pan with one head of celery and an onion, cut into thin pieces.
Add two quarts of beef, veal, or mutton broth, or broth made from cold roast-beef bones or liquor in which mutton or beef has been boiled.
Cover the stew-pan close and set it on a slow stove for two hours and a half, until the carrots are soft enough.
Optionally, add a tea-cupful of bread-crumbs.
Boil for two or three minutes.
Rub the mixture through a tamis or hair-sieve with a wooden spoon.
Add as much broth as will make the soup almost as thick as pease soup.
Put the soup into a clean stew-pan and make it hot.
Season with a little salt.
Serve with toasted bread cut into pieces half an inch square, either in the soup or on a plate as a side-dish.

Richer version preparation

Slice the celery and onions and fry them in butter until lightly browned.
Pour the soup into the stew-pan with the fried celery and onions and boil all together.
This must be done carefully with butter or clarified fat.
Add spices as desired.

Original Text

Carrot Soup.—(No. 212.)

Scrape and wash half a dozen large carrots; peel off the red outside (which is the only part used for this soup); put it into a gallon stew-pan, with one head of celery, and an[202] onion, cut into thin pieces; take two quarts of beef, veal, or mutton broth, or if you have any cold roast-beef bones (or liquor, in which mutton or beef has been boiled), you may make very good broth for this soup: when you have put the broth to the roots, cover the stew-pan close, and set it on a slow stove for two hours and a half, when the carrots will be soft enough (some cooks put in a tea-cupful of bread-crumbs); boil for two or three minutes; rub it through a tamis, or hair-sieve, with a wooden spoon, and add as much broth as will make it a proper thickness, i. e. almost as thick as pease soup: put it into a clean stew-pan; make it hot; season it with a little salt, and send it up with some toasted bread, cut into pieces half an inch square. Some put it into the soup; but the best way is to send it up on a plate, as a side-dish.

Obs. This is neither expensive nor troublesome to prepare. In the kitchens of some opulent epicures, to make this soup make a little stronger impression on the gustatory organs of “grands gourmands,” the celery and onions are sliced, and fried in butter of a light brown, the soup is poured into the stew-pan to them, and all is boiled up together. But this must be done very carefully with butter, or very nicely clarified fat; and the “grand cuisinier” adds spices, &c. “ad libitum.”

Notes

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