From:
The Thorough Good Cook
Soups: 16. Young Carrot Soup
Scrape and wash a bundle of young
carrots, grate off the red parts only without touching the
hearts; put the red gratings into a
stew-
pan with an ounce of fresh
butter, a little lean
ham or
bacon, an
onion, a
turnip, and a bunch of leeks and
celery. Sweat the roots gently over a slow
fire, stirring them with a
wooden spoon, in order that they may all take the same colour; add a sufficient quantity of
stock, and let the whole boil slowly for an hour and three-quarters; take out the ham and the
roots, but strain the carrots through a
sieve; pound them in a
mortar, return them to their
liquor, and all through a tammy. Add some more stock and boil over a quick fire; when it boils, set it at the corner of the stove and skim
perfectly; add a pinch of
sugar to soften the flavor of the roots. When thoroughly
clarified, serve in a tureen with
bread-dice lightly fried. This is one of the wholesomest and most palatable summer soups I know. I call it, " Do-without-the-
doctor soup." If for a
dinner party you want a fancy name for this soup, you may christen it "
Cardinal", or "Mazarin", or "Richelieu", because red is the distinctive colour of the
vestments of the
Princes of
the Roman Church. Remember also that any dish - soup,
fish, or
entree - dressed with
tomatoes, may be styled "a la Portuguaise", because we seem to have borrowed the delicious
fruit-
vegetable in question from the
Portuguese kitchen.