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Personal Chef Recipe CARROT SOUP.
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MEDIUM STOCK.
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CHESTNUT (SPANISH) SOUP.
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SOUP A LA FLAMANDE (Flemish).
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LEEK SOUP.
COMMONLY CALLED COCK-A-LEEKIE.
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Personal Chef Recipes - by Mrs Beeton

CARROT SOUP.

Ingredients:4 quarts of liquor in which a leg of mutton or beef has been boiled
a few beef-bones
6 large carrots
2 large onions
1 turnip; seasoning of salt and pepper to taste; cayenne.
Method:Put the liquor, bones, onions, turnip, pepper, and salt, into a stewpan, and simmer for 3 hours. Scrape and cut the carrots thin, strain the soup on them, and stew them till soft enough to pulp through a hair sieve or coarse cloth; then boil the pulp with the soup, which should be of the consistency of pea-soup. Add cayenne. Pulp only the red part of the carrot, and make this soup the day before it is wanted.
Time: 4-1/2 hours.
Notes:
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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