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Carrot Soup - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual



Carrot Soup - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual


CARROT SOUP


Take a dozen carrots scraped clean, rasp them, but do not use the core, two heads of celery, two onions thinly sliced, season to taste, and pour over a good stock, say about two quarts, boil it, then pass it through a sieve; it should be of the thickness of cream, return it to the saucepan, boil it up and squeeze in a little lemon juice, or add a little vinegar.


Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 


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