Recipes > Soup > Carrot Soup

Carrot Soup


  • 1 pint of carrots
  • piece of butter about as large as a walnut
  • lump of sugar
  • 1 pint of boiling milk
  • 1 tablespoonful of butter
  • 1 tablespoonful of flour
  • soup stock or chicken broth
  • yolks of 2 eggs well beaten
  • 2 tablespoonfuls of cream


Boil the carrots with the butter and sugar until they are tender. Press through a colander and put into the boiling milk, thickened with the butter and flour, dilute this with soup stock or chicken broth, and just before taking up add the yolks and cream.


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Vaughan's Vegetable Cook Book (1919).

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