Carrot Soup

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Time: Cook: 3 min Total: 3 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

Soup base

beef bones ↝ Beef, neck bones [Beef, excludes ground]
four quarts of the liquor in which a leg of mutton or beef has been boiled ↝ Beef, ground, raw [Ground beef]
two large onions ↝ Onions, raw [Vegetables and Vegetable Products]
one turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Carrot pulp

six large carrots, cut thin after they are scraped ↝ Carrots, raw [Vegetables and Vegetable Products]

Finishing

Cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (7)

Put beef bones, four quarts of the liquor in which a leg of mutton or beef has been boiled, two large onions, one turnip, pepper and salt, into a saucepan, and stew for three hours.
Have ready six large carrots, cut thin after they are scraped.
Strain the soup on the carrots, and stew till soft enough to pulp through a hair sieve or coarse cloth.
Boil the pulp with the soup; which is to be as thick as pea soup.
Use two wooden spoons to rub the carrots through.
Make the soup the day before it is to be used.
Add Cayenne.

Original Text

Carrot Soup.

Put some beef bones, with four quarts of the liquor in which a leg of mutton or beef has been boiled, two large onions, one turnip, pepper and salt, into a saucepan, and stew for three hours. Have ready six large carrots, cut thin after they are scraped; strain the soup on them, and stew till soft enough to pulp through a hair sieve or coarse cloth: then boil the pulp with the soup; which is to be as thick as pea ssoup. Use two wooden spoons to rub the carrots through. Make the soup the day before it is to be used. Add Cayenne.

Notes

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