COMMON CARROT SOUP

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

highly coloured carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
water slightly salted ↝ Water, tap [Tap water]
boiling gravy soup or strong beef broth ↝ Gravy, NFS [Dips, gravies, other sauces]
prepared carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (7)

Boil some highly coloured carrots quite tender in water slightly salted.
Pound or mash the carrots to a smooth paste.
Mix the carrot paste with boiling gravy soup or strong beef broth in the proportion of two quarts of liquid to a pound and a half of the prepared carrots.
Pass the whole through a strainer.
Season with salt and cayenne.
Heat in a clean stewpan.
Serve immediately.

Original Text

COMMON CARROT SOUP.

The most easy method of making this favourite English soup is to boil some highly coloured carrots quite tender in water slightly salted, then to pound or mash them to a smooth paste, and to mix with them boiling gravy soup or strong beef broth (see Bouillon) in the proportion of two quarts to a pound and a half of the prepared carrots; then to pass the whole through a strainer, to season it with salt and cayenne, to heat it in a clean stewpan, and to serve it immediately. If only the red outsides of the carrots be used, the colour of the soup will be very bright; they should be weighed after they are mashed. Turnip soup may be prepared in the same manner.

Obs.—An experienced and observant cook will know the proportion of vegetables required to thicken this soup appropriately, without having recourse to weights and measures; but the learner had always better proceed by rule.

Soup, 2 quarts; pounded carrot, 1-1/2 lb.; salt, cayenne: 5 minutes.

Notes

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