Carrot Soup

Servings :
Preparation Time : 15 mins 
Difficulty :


4 large carrots
1 small celery
1 onion
1 turnip
3 oz of breadcrumbs
1.5 oz. of butter
1 tspn of mace
pepper and salt to taste


Scrape and wash the vegetables, and cut them up small; heat them in the pan with 3 pints of water, the butter, bread, and mace.

Let all boil together until the vegetables are quite tender, and then 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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