Carrot Soup 2
||20 mins, cooking 1.5 hours
A nice and simple carrot soup recipe.
4 good-sized carrots
1 head of celery
3 oz. of wholemeal bread without crusts
1 oz. of butter
3 pints of water
pepper and salt
1 blade of mace.
Wash, scrape, and cut the carrots into dice. Prepare and cut up the onions and celery.
Set the vegetables over the heat with 3 pints of water, adding the mace and seasoning. Let all cook until quite soft, which will probably be in 1.5 hours.
If the carrots are old, they will take longer cooking. When the vegetables are tender, rub all through a sieve or liquidize, return the soup to the saucepan, add the butter, allow it to boil up, and serve with thin slices of toast.
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