Soup/Stew/Chowder Carrot Soup

carrot soup
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857)

Ingredients:

6 large carrots​

1 head of celery​

1 onion​

2 quarts beef, veal, or mutton broth​

salt​

​

serve with toasted bread​

Instructions:

Scrape and wash half a dozen large carrots, peel off the red outside, which is the only part that should be used; put it into a gallon stewpan with one head of celery and a sliced onion. Take two quarts of beef, veal, or mutton broth, put it to the roots, cover the pan close, and set it on a slow fire for two hours and a half; boil it for two or three minutes, then rub it through a fine sieve with a wooden spoon, and add as much broth as will make it of the proper thickness. Put it into a clean stewpan, make it hot, season it with salt, and send it up with some toasted bread, cut in small pieces.​

 

[donna]

This sounds good. I have always liked carrots.