Carrot Soup

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This very good soup comes from a house in Devonshire.


  • 1 lb.(½ k.) carrots
  • 2 oz. (60


Slice the carrots and cook them gently in the butter, together with the sliced onion, for 2 or 3 minutes. Add the stock, and season with salt, pepper and a pinch of sugar. Add the uncooked rice. Cook gently until all is tender. Rub through a sieve or moulin without draining and dilute the puree with the milk. Check the seasoning. Add a nut of butter and a glass of sherry at the last moment. Gar