Vegculinary Menu » Soups » Vegetable Soups
Carrot Soup
Ingredients
10 Young Carrots
1 Small Turnip
1 Stick Celery
1/2 Cup Pearl Barley
2 tablespoons Chopped Parsley
2 tablespoons Butter
3 Spring Onions
1 Quart Water
1/2 oz. Flour
Salt
Pepper
10 Young Carrots
1 Small Turnip
1 Stick Celery
1/2 Cup Pearl Barley
2 tablespoons Chopped Parsley
2 tablespoons Butter
3 Spring Onions
1 Quart Water
1/2 oz. Flour
Salt
Pepper
Method
Boil the barley in half the water till soft. Drain it and set aside the liquid. Chop the vegetables finely and place in a pan with melted butter. Stir till the butter has been absorbed. Add the barley water, also the other half of the water and cook gently until the vegetables are quite soft. Pass all through a sieve. Thicken with the flour, blended smoothly with a little milk, and season to taste. Garnish with parsley.
Boil the barley in half the water till soft. Drain it and set aside the liquid. Chop the vegetables finely and place in a pan with melted butter. Stir till the butter has been absorbed. Add the barley water, also the other half of the water and cook gently until the vegetables are quite soft. Pass all through a sieve. Thicken with the flour, blended smoothly with a little milk, and season to taste. Garnish with parsley.