Clear Carrot Soup

Name: Clear Carrot Soup
Cuisine: United Kingdom
Ingredients: a little boiled rice.; clear stock; the juice of 3 or 4 grated outsides of carrots; a little butter, sugar, and salt; Carrots; a little butter, sugar, and salt; a little butter, sugar, and salt

As made and served in a celebrated Cambridge College

Preparation info

Difficulty
Easy

Appears in

Good Things in England

By Florence White

Published 1932

About

Ingredients

Carrots
a little butter, sugar, and salt
clear stock
the juice of 3 or 4 g

Europe
United Kingdom
Soup
Vegetarian
Gluten-free

Method

Cut some carrots in fine match-like shreds.
Cook them for 5 minutes in a little butter.
Keep them as whole as possible.
Add sugar and salt.
Drain and put them into clear stock: just before sending to table squeeze the juice of 3 or 4 grated carrots rubbed through a tammy, add a little boiled rice, and serve.