This is an old recipe and a meatless carrot soup. If you are a vegetarian I think this is for you. Preparing this soup is as simple as cooking an oatmeal porridge. Preparing the carrots based on the recipe is rubbing the carrot through a sieve to minced it but since a blender is an ordinary kitchen equipment nowadays, using it will make the cooking faster with better result.
To cook carrot soup; Wash, scrape, and cut the carrots into dice. Prepare and cut up the onions and celery. Set the vegetables over the fire with 3 pints of water, adding the mace and seasoning. Let all cook until quite soft, which will probably be in 1 1/2 hours. If the carrots are old, they will take longer cooking. When the vegetables are tender, rub all through a sieve, return the soup to the saucepan, add the butter, allow it to boil up, and serve with sippets of toast. To see the complete recipe with lists of ingredients in exact measurements, continue reading.
How to Cook Carrot Soup
Ingredients
- 4 good-sized carrots
- 1 head of celery
- 1 onion
- 3 oz. of wholemeal bread without crust
- 1 oz. of butter
- pepper and salt
- 1 blade of mace
Instructions
How to cook Carrot Soup:
- Wash, scrape, and cut the carrots into dice. Prepare and cut up the onions and celery.
- Set the vegetables over the fire with 3 pints of water, adding the mace and seasoning.
- Let all cook until quite soft, which will probably be in 1 1/2 hours.
- If the carrots are old, they will take longer cooking.
- When the vegetables are tender, rub all through a sieve, return the soup to the saucepan, add the butter, allow it to boil up, and serve with sippets of toast.
