Recipes > Soup > Carrot Soup > Puree of Carrots

Puree of Carrots


  • 12 middling-sized carrots
  • 4 ounces of butter
  • 1/2 bay-leaf
  • 1 small sprig of thyme
  • 1 sprig of parsley
  • 1 small onion
  • 1 clove


Clean well, and cut in slices, the carrots; put them in a stewpan with the butter, and set on the fire; when about half fried, cover with broth or water; season with the bay-leaf, thyme, parsley, onion, and a clove stuck in it; when the whole is well cooked, throw away onion, clove, bay-leaf, and thyme, mash the rest through a colander; then put back on the fire, with a little butter; simmer for about two hours, stirring occasionally, and it is made.

In case it should turn too thick, add broth or water.

The longer they are simmered, the better the taste.


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Hand-Book of Practical Cookery (1884).

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