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Personal Chef Recipe CARROT SOUP.
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ECONOMICAL STOCK.
WHITE STOCK.
BROWNING FOR STOCK.
TO CLARIFY STOCK.
ALMOND SOUP.
APPLE SOUP.
ARTICHOKE (JERUSALEM) SOUP.
ASPARAGUS SOUP.
ASPARAGUS SOUP.
BAKED SOUP.
BARLEY SOUP.
BREAD SOUP.
CABBAGE SOUP.
SOUP A LA CANTATRICE.
CARROT SOUP.
CARROT SOUP.
CELERY SOUP.
CHANTILLY SOUP.
CHESTNUT (SPANISH) SOUP.
COCOA-NUT SOUP.
SOUP A LA CRECY.
CUCUMBER SOUP (French Recipe).
EGG SOUP.
SOUP A LA FLAMANDE (Flemish).
in the gardens of Paris, has beautifully frizzled leaves.
STRIPS OF VEGETABLE.]
KALE BROSE (a Scotch Recipe).
LEEK SOUP.
COMMONLY CALLED COCK-A-LEEKIE.
MACARONI SOUP.
SOUP MAIGRE (i.e. without Meat).

Personal Chef Recipes - by Mrs Beeton

CARROT SOUP.

Ingredients:2 lbs. of carrots
3 oz. of butter
seasoning to taste of salt and cayenne
2 quarts of stock or gravy soup.
Method:Scrape and cut out all specks from the carrots, wash, and wipe them dry, and then reduce them into quarter-inch slices. Put the butter into a large stewpan, and when it is melted, add 2 lbs. of the sliced carrots, and let them stew gently for an hour without browning. Add to them the soup, and allow them to simmer till tender,--say for nearly an hour. Press them through a strainer with the soup, and add salt and cayenne if required. Boil the whole gently for 5 minutes, skim well, and serve as hot as possible.
Time: 1-1/4 hour.
Notes:
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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