Carrot Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade
Carrot Soup. Time—1½ hour.
1 quart water or pot-liquor, 1½ lb. carrots, 4 onions, 2 oz. dripping; salt and pepper to taste.
Prepare the vegetables, slice them, then fry them in the dripping. Add the water or pot-liquor, salt and pepper. Boil till the vegetables are tender, then pulp through a sieve into a basin. Heat again and serve with fried bread.
Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen