Carrot soup

Source: Henriette Schønberg Erken, Kogebog II, 1904, Tillægsdemonstration II. Diverse, s. 167 (falt i det fri)

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1
Cook the vegetables
Cut the carrots into very thin slices. Put them on the heat with 1 litre of the stock, the celery, leek, bunch of parsley, salt and pepper. Boil until the carrots are tender.
2
Mash
Press the mixture through a sieve.
3
Make the soup
Melt the butter, stir in the flour and thin with the rest of the stock and the purée. Simmer for 10 minutes.
4
Serve
Add meatballs, peas and chopped parsley.

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