Carrot Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Wash the vegetables thoroughly, cutting them fine and boiling until tender in three pints of water. When very soft, mash them and press through a sieve. The Carrots must be mashed very fine. Then r...
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Ingredients
- 4 Large Carrots (The Redder the Better)
- 2 Large Onions, Cut Fine
- A Quart of Milk
- A Turnip
- A Teaspoonful of Corn Starch
- 2 Sticks of Celery
- A Bay Leaf
- A Sprig Each of Thyme and Parsley
- 3 Cloves
- A Large Teaspoonful of Butter
- Salt, Pepper and Sugar to Taste
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