1857 - The Great Western Cookbook

Carrot Soup

DDV CULINARY

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.