Carrot Soup Maigre


Throw two ounces of salt into a gallon of boiling water, then add three or four carrots quartered or thickly sliced, one onion or more according to the taste, and a faggot of parsley, or some parsley roots. When these have boiled gently for upwards of an hour, strain off the liquor and put it back into the saucepan. Have ready more carrots, nicely scraped and washed; split them down into strips about the cue of large macaroni and cut them into half finger lengths. Two quarts of these will not be too much for persons who like the soup well filled with the vegetable; boil them perfectly tender, and turn them with their liquor into the tureen, first adding pepper sufficient to season it properly, and more salt if needed. The proportion of carrots may be diminished, and a quart or more of Brussels sprouts, boiled and drained, may be substituted for part of them. Some persons have these soups thickened, or enriched as they think, with flour and butter; but the latter ingredient should at least be sparingly used; and any other kind of thickening is more wholesome. A few ounces of vermicelli stewed in them for twenty minutes or rather longer, will be found a very good one. Celery, leeks, and turnips may be boiled down in the carrot-stock, or added when the fresh vegetables have been stewed in it for about ten minutes.