Carrot Soup
A historical recipe from Leaves from our Tuscan kitchen, by Janet Ross.
A historical recipe
Leaves from our Tuscan kitchen; or, How to cook vegetables, by Janet Ross. Project Gutenberg eBook #69370.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: Leaves from our Tuscan kitchen (1900).
Italy.
Associated with Italy by the book is about Tuscan cookery (Cooking, Italian -- Tuscan style); 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.
Credit
From Leaves from our Tuscan kitchen, by Janet Ross. Digitised by Project Gutenberg, eBook #69370 (https://www.gutenberg.org/ebooks/69370). Public domain in the USA; its status may differ elsewhere.
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.
Ingredients
- two heads of celery sliced
- five ounces of fresh white haricot beans
- four ounces of butter
- one and a half quarts of good stock
- three quarts of stock
- an ounce of sugar
- ten finely sliced carrots
- one onion
Method
- Put eight or ten finely sliced carrots, one onion, two heads of celery sliced, five ounces of fresh white haricot beans, four ounces of butter, and salt and pepper to taste, in a sauce-pan.
- Cook over a slow fire for one hour, and stir from time to time.
- Then add about one and a half quarts of good stock, boil for one and a half hours, and rub through a sieve.
- Thin the purée with three quarts of stock, add half an ounce of sugar, boil for half an hour, and serve with croûtons (fried bread).
Plating
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