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16. Young Carrot-Soup.
Scrape and -wash a bundle of young
carrots, grate off'
the red parts only -without touching the hearts
; put the
red gratings into a stew-pan with an ounce of
fresh butter, a
little lean ham or bacon, an onion, a turnip,
and a bunch
of leeks and celery. Sweat the roots gently over
a slow
fire, stirring them with a wooden spoon, in order
that they
may all take the same colour ; add a sufficient
quantity
of stock, and let the whole boil slowly for an
hour and
three-quarters ; take out the ham and the roots,
but strain
the carrots through a sieve e ; pound them in
a mortar,
return them to their liquor, and all through
a tammy.
Add some more stock and boil over a quick fire
; when it
boils, set it at the corner of the stove and
skim perfectly ;
add a pinch of sugar to soften the flavor of
the roots.
When thoroughly clarified, serve in a tureen
with bread-
dice lightly fried. This is one of the wholesomest
and
most palatable summer soups I know. I call it,
" Do-
without-the-doctor soup." If for a dinner-party
you -want
n- fancy name for this soup, you may christen
it " Cardinal,"
or " Mazarin," or " Richelieu ;" because red
is the distinctive
colour of the vestments of the Princes of the
Roman
Church. Remember also that any dish-soup, fish,
or
entree-dressed with tomatoes, may be styled "
a la Portuguaise;
because we seem to have borrowed the delicious
fruit-vegetable in question from the Portuguese
kitchen.
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