Carrot Soup Recipe

• One dozen half-grown carrots
• 2 tablespoons of butter
• Sugar
• Salt
• Broth (chicken or vegetable)

1. Wash and slice carrots in thin slices.
2. Place in a saucepan with butter and a little sugar and salt.
3. Cook slowly until the carrots begin to color.
4. Add a pint of rich broth and boil gently to a glaze.
5. Press the carrots through your vegetable press and return to the saucepan.
6. When hot, serve.

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