Red Carrot Soup
Creamed soup of carrots with onion and milk (Soyer 1845)
Carrots on display at local greengrocer
Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);
22. Red Carrot Soup.- Scrape gently, and cut in very thin slices two pounds of carrots; put them in the saucepan or pot with two onions sliced, two ounces of ham cut small, two cloves, a little thyme, salt, pepper, sugar, as above, half a pint of water, simmer gently forty minutes, then add three tablespoonfuls of flour, and two quarts of broth (No. 1), or use milk, or even water.
It is much better passed through a hair sieve, after which warm up again and serve.
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