Carrot Soup 3
A healthy, filling carrot soup recipe
4 good-sized carrots
1 small head of celery
1 fair-sized onion
3 oz. of breadcrumbs
1-1/2 oz. of butter
1 blade of mace
pepper and salt to taste
Scrape and wash the vegetables, and cut them up small; set them over the heat with 3 pints of water, the butter, bread, and mace.
Let all boil together, until the vegetables are quite tender, and then either liquidize or rub them through a sieve.
Return the mixture to the saucepan, season with pepper and salt, and if too thick add water to the soup, which should be as thick as cream, boil the soup up, and serve.
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