Carrot Soup. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

10 large carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
1 large leek ↝ Leeks [Onions]
2 sticks of celery ↝ Celery, raw [Vegetables and Vegetable Products]
2 onions ↝ Onions, raw [Vegetables and Vegetable Products]
a slice of lean ham ↝ Ham [Cold cuts and cured meats]
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 qt. of good white stock
part of a French roll ↝ Rolls, french [Baked Products]
more stock
a little sugar ↝ Sugar, NFS [Sugars and honey]
Italian paste
some scalded cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (6)

Take the red part of 10 large carrots; also turnips; and blanch them in water.
Put into a stewpan 1 large leek, 2 sticks of celery, 2 onions, also a slice of lean ham and a piece of butter; then set the pan on the stove.
Drain the carrots and turnips, and add them to the other vegetables; also 1 qt. of good white stock, and part of a French roll.
Let all boil slowly till well done; then skin and pass all through a tammy; pounding the ham and putting it through also with the vegetables.
Add more stock if too thick, and a little sugar.
Also Italian paste if liked, and some scalded cream.

Original Text

Carrot Soup. No. 1.
Take the red part of 10 large carrots; also turnips; and blanch them in water.
Put into a stewpan 1 large leek, 2 sticks of celery, 2 onions, also a slice of lean ham and a piece of butter; then set the pan on the stove.
Drain the carrots and turnips, and add them to the other vegetables; also 1 qt. of good white stock, and part of a French roll. Let all boil slowly till well done; then skin and pass all through a tammy; pounding the ham and putting it through also with the vegetables. Add more stock if too thick, and a little sugar. Also Italian paste if liked, and some scalded cream.

Notes

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