Heirloom Recipe from the Belgian Cookbook, 1915
I don’t know about you, but I don’t think I’ve ever ever eating carrot soup. However, it must have been (maybe) popular as this recipe made its way into the 1915 cookbook. I have to admit, though – hot soup and a chunk of grainy bread – – now that hits the spot!
Carrot Soup Instructions
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.
Recipe via Madame Stoppers
Nancy’s question: Doesn’t a bunch of butter the size of an egg sound like a lot? Maybe it’s just me, as I rarely use butter in anything.