The soup and sauce book

by Elizabeth Douglas

Carrot Soup

3 large carrots
1 onion
1 quart cold water
2 ozs. of butter
¹⁄₂ a pint milk or cream
1 table-spoon flour
1 tea-spoon powdered sugar

Scrape the carrots and slice them finely, rejecting the hard yellow inside. Put them in a sauce-pan with a quart of cold water. Simmer gently for three quarters of an hour. Slice the onion, and fry it a light brown in the butter. Add it to the carrots, and put all through a fine sieve. Put the purée into a sauce-pan with the water in which the carrots were cooked. Thicken with the flour. Stir continually. Allow it to boil for five minutes. Season. Add a tea-spoonful powdered sugar. Just before serving add half a pint of scalded milk or cream.