Carrot Soup
Ingredients
Directions
Cook the carrots
Cut the carrots into thin strips.
Boil the carrots in water until tender.
Finish the soup
Add the boiled carrots to the clear soup and reheat.
Serve with grated parmesan on top.
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 vegetable flavour, natural sweetness and body to the soup once softened.
- Clear soup
- Forms the liquid base into which the cooked carrots are added and reheated.
The step that matters
Boil the carrots until tender. Carrots that are not cooked through stay firm and taste raw, while thin strips soften faster and more evenly. Checking for tenderness before moving on keeps the soup smooth and well flavoured.
“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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