Carrot Soup
Ingredients
Directions
Prepare
Scrape and slice the carrots into thin pieces.
Stew the carrots in the stock until tender.
Make the soup
Force the mixture through a sieve or mash with a wooden spoon until a smooth pulp is formed.
Re-boil the pulp with additional stock until thick and rich.
Season with salt and serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Carrots
- Provide the main body, sweetness and bulk of the soup once cooked and pureed.
- Rich stock
- Cooks the carrots and, when reduced, adds savory depth and liquid to the soup.
The step that matters
Re-boil the pulp until thick and rich. Boiling evaporates water, concentrating the flavor and thickening the puree. Stopping too early leaves the soup thin and watery.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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