Potage Croute-Au-Pot

• 3 Quarts of Good Consomme
• 10 Pieces of Dried Toast
• A Carrot, Cut Fine

Potage croute-au-pot is one of the most popular and excellent Creole Soups. Prepare a good Consomme. In the meantime, parboil the vegetables in salted boiling water. When tender drain off the water, and add to them about two and one-half quarts of the boiling Consomme. Let them simmer until they are very tender. Prepare the Toasts and put them into a saucepan with enough Consom