Carrot Soup No. 2 Recipe

• 12 ounces carrots
• 4 ounces onions
• 2 ounces leeks
• 8 ounces turnips
• 4 ounces celery
• 1 ounce butter
• 1 quart stock
• 1½ ounces creme de riz
• ½ pint milk
• ½ gill cream
• Bouquet of herbs

1. Cut the vegetables into slices, using only the red part of the carrot, and fry in the butter to a golden brown.
2. Add the stock and cook for one and one-half hours.
3. Mix the creme de riz with a little milk, and add it; cook for twenty minutes.
4. Rub through a hair sieve.
5. Return to the saucepan with the milk, and boil up.
6. Add the cream to the soup, taking care not to curdle.
7. Cook for a few minutes.
8. Season and serve.

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