Thursday, September 26, 2019

Cream of Carrots Soup (1940)

  • 1 lb carrots, sliced
  • 2 medium onions, sliced
  • 2 stalks celery, sliced
  • 2 bay leaves
  • 1 clove garlic, chopped fine
  • Pinch, thyme
  • 1/2  cup cooking oil (or lard)
  • 1 cup flour
  • 2 qts hot water
  • 1/4 cup chicken stock
  • 1 cup light cream warmed
  • 1 tbspn butter
  • Salt and white pepper to taste
In a large pot over medium heat, heat cooking oil or melt lard. Add onion, celery, carrots, and saute until tender, then add bay leaves, thyme, and garlic. Stir to mix. 

Reduce heat to medium-low, cover pot, and slowly saute mixture well without browning. Add flour, stirring constantly, and cook for 2 minutes. Slowly add hot water and chicken stock, and bring all to a boil. Reduce heat and slow boil for 35 minutes. 

Strain, retaining liquid, and puree vegetables in blender or food processor. Return pureed vegetables to liquid, add hot cream and butter, and reheat as necessary without bringing to a boil. Season to taste, and serve hot.

More "Lost" Recipes for Carrots
Carrot Corn Bread (1976)
Carrots Rolled in Corn Flakes (1937)

(Origin - "Dining by Rail - The History and Recipes of America's Golden Age of Railroad Cuisine" by James D. Porterfield, published in 1993.) 

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