Carrot Soup
A historical recipe from The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relat, by Montefiore, Judith Cohen, Lady (1846).
A historical recipe
The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette, by Montefiore, Judith Cohen, Lady (1846). Project Gutenberg eBook #12327.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Possible health benefits
General information, not medical advice.
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Celery
High in vitamin K · 29 µg per 100 g, 39% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of folate · 36 µg per 100 g, 18% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims
- Folate contributes to normal homocysteine metabolism.
- Folate contributes to normal psychological function.
- Folate contributes to the normal function of the immune system.
- Folate contributes to the reduction of tiredness and fatigue.
- Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
Source of protein · 0.7 g per 100 g, 20% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Celery, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take a dozen carrots scraped clean, rasp them, but do not use the core, two heads of celery, two onions thinly sliced, season to taste, and pour over a good stock, say about two quarts, boil it, then pass it through a sieve;
- it should be of the thickness of cream, return it to the saucepan, boil it up and squeeze in a little lemon juice, or add a little vinegar.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Sieve