Carrot Soup

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Total: 270 min
Yield: 10.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

4 quarts of liquor in which a leg of mutton or beef has been boiled
a few beef-bones ↝ Beef, neck bones [Beef, excludes ground]
6 large carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
2 large onions ↝ Onions, raw [Vegetables and Vegetable Products]
1 turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
seasoning of salt and pepper to taste ↝ Salt, table, iodized [Spices and Herbs]
seasoning of salt and pepper to taste ↝ Spices, pepper, black [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (7)

Put the liquor, bones, onions, turnip, pepper, and salt, into a stewpan, and simmer for 3 hours.
Scrape and cut the carrots thin.
Strain the soup on them, and stew them till soft enough to pulp through a hair sieve or coarse cloth.
Boil the pulp with the soup, which should be of the consistency of pea-soup.
Add cayenne.
Pulp only the red part of the carrot.
Make this soup the day before it is wanted.

Original Text

I.

120. INGREDIENTS.—4 quarts of liquor in which a leg of mutton or beef has been boiled, a few beef-bones, 6 large carrots, 2 large onions, 1 turnip; seasoning of salt and pepper to taste; cayenne.

Mode.—Put the liquor, bones, onions, turnip, pepper, and salt, into a stewpan, and simmer for 3 hours. Scrape and cut the carrots thin, strain the soup on them, and stew them till soft enough to pulp through a hair sieve or coarse cloth; then boil the pulp with the soup, which should be of the consistency of pea-soup. Add cayenne. Pulp only the red part of the carrot, and make this soup the day before it is wanted.

Time.—4-1/2 hours. Average cost per quart, 1-1/2d.

Seasonable from October to March.

Sufficient for 10 persons.

Notes

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