A Finer 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 (5)
Instructions (6)
  1. Scrape very clean, and cut away all blemishes from some highly-flavoured red carrots; wash, and wipe them dry, and cut them into quarter-inch slices.
  2. Put into a large stewpan three ounces of the best butter, and when it is melted, add two pounds of the sliced carrots, and let them stew gently for an hour without browning.
  3. Pour to them then four pints and a half of brown gravy soup, and when they have simmered from fifty minutes to an hour, they ought to be sufficiently tender.
  4. Press them through a sieve or strainer with the soup.
  5. Add salt, and cayenne if required.
  6. Boil the whole gently for five minutes, take off all the scum, and serve the soup as hot as possible.
Original Text
A FINER CARROT SOUP. Scrape very clean, and cut away all blemishes from some highly-flavoured red carrots; wash, and wipe them dry, and cut them into quarter-inch slices. Put into a large stewpan three ounces of the best butter, and when it is melted, add two pounds of the sliced carrots, and let them stew gently for an hour without browning; pour to them then four pints and a half of brown gravy soup, and when they have simmered from fifty minutes to an hour, they ought to be sufficiently tender. Press them through a sieve or strainer with the soup; add salt, and cayenne if required; boil the whole gently 21for five minutes, take off all the scum, and serve the soup as hot as possible. Butter, 3 oz.; carrots, 2 lbs.: 1 hour. Soup, 4-1/2 pints: 50 to 60 minutes. Salt, cayenne: 5 minutes.
Notes
—