Recipes > Soup > Crecy Soup

Crecy Soup


  • 6 carrots
  • 2 ounces butter
  • 1 onion
  • 1/2 teaspoonful sugar
  • 1/2 teaspoonful salt
  • 1 turnip
  • 1 stalk of celery
  • 3 pints of boiling water


Slice up the carrots and vegetables, put them into boiling water, and cook for half-an-hour; strain them out of the water, which must be saved, and put them into a saucepan with the butter and a few scraps of bacon, if any are in the larder. Sprinkle over the sugar, make very hot, and cover down closely until the vegetables are very soft. Rub them through a sieve and pour on by degrees the water in which the vegetables were boiled; mix well together, return to a saucepan, and boil slowly for an hour. Stir in a small piece of butter and it is ready to serve. This soup should be perfectly smooth if properly made. A hair sieve should be used for the vegetables, and the soup should be cooked very slowly.

Time: 2 hours.


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The Art of Living in Australia (1893).

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