Recipes > Soup > Carrot Soup > Carrot Soup

Carrot Soup


  • 1 pound of carrots
  • 2 medium sized potatoes
  • 1 bay leaf
  • sprig of thyme
  • 1 chopped onion
  • salt
  • pepper
  • lump of butter the size of an egg
  • 1 chopped leek
  • sprig of chervil


Wash and scrape carrots, slice them, treat potatoes in the same manner, add bay leaf, thyme and onion. Cook all with water, add salt, pepper, and cook gently till tender, when pass it through a sieve. Put in a pan butter, with leek and chervil. Let it cook gently for three or four minutes, then pour on the puree of carrots and let it all come to the boil before taking it off to serve.


Attributed to Madame Stoppers.


The Belgian Cookbook (1915).


Print recipe/article only

comments powered by Disqus