Carrot Soup II is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of carrots and butter cooked in stock or gravy. The full recipe is presented here and I hope you enjoy this classic British version of: Carrot Soup II.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
121. INGREDIENTS.—2 lbs. of carrots, 3 oz. of butter, seasoning to taste of salt and cayenne, 2 quarts of stock or gravy soup.
Mode.—Scrape and cut out all specks from the carrots, wash, and wipe them dry, and then reduce them into quarter-inch slices. Put the butter into a large stewpan, and when it is melted, add 2 lbs. of the sliced carrots, and let them stew gently for an hour without browning. Add to them the soup, and allow them to simmer till tender,—say for nearly an hour. Press them through a strainer with the soup, and add salt and cayenne if required. Boil the whole gently for 5 minutes, skim well, and serve as hot as possible.
Time.—1-1/4 hour. Average cost per quart, 1s. 1d.
Modern Redaction
Ingredients:
900g carrots, scraped, washed and cut into 6mm thick slices
90g butter
salt and cayenne pepper, to taste
2l stock or thin gravy
Method:
Melt the butter in a large stockpot then add the sliced carrots, cover and sweat gently for 60 minutes, so the carrots soften but do not colour. Remove the carrots with a slotted spoon, add to the stock then bring to a simmer. Cook for 60 minutes then take off the heat and allow to cool slightly.
Purée the carrot mixture in a food processor until smooth then pour back into the pan. Heat through then season to taste. Ladle into warmed soup bowls and serve.
