Carrot Soup
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a pound of carrots
- a sprig of thyme
- a sprig of chervil
- two medium sized potatoes
Method
- Wash and scrape a pound of carrots, slice them, treat two medium sized potatoes in the same manner, add a bay leaf, a sprig of thyme and a chopped onion.
- Cook all with water, add salt, pepper, and cook gently till tender, when pass it through a sieve.
- Put in a pan a lump of butter the size of an egg, with a chopped leek and a sprig of chervil.
- Let it cook gently for three or four minutes, then pour on the puree of carrots and let it all come to the boil before taking it off to serve.
- [Madame Stoppers.]