Recipes > Soup > Carrot Soup > Carrot Soup (1)

Carrot Soup (1)


  • 4 good-sized carrots
  • 1 head of celery
  • 1 onion
  • 3 ounces of Allinson wholemeal bread without crust
  • 1 ounce of butter
  • pepper and salt
  • 1 blade of mace


Wash, scrape, and cut the carrots into dice Prepare and cut up the onions and celery. Set the vegetables over the fire with 3 pints of water, adding the mace and seasoning. Let all cook until quite soft, which will probably be in 1 1/2 hours. If the carrots are old, they will take longer cooking. When the vegetables are tender, rub all through a sieve, return the soup to the saucepan, add the butter, allow it to boil up, and serve with sippets of toast.


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Dr. Allinson's Cookery Book (1915).

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