Throw it into the water, seasoned with the nutmeg, salt, and sugar
Boil it till sufficiently tender
Pass it through a sieve
Add the stock
Simmer it for half an hour
Now put in the cream
Bring it to the boiling point, and serve immediately
Note: This soup can be made brown, instead of white, by omitting the cream, and colouring it a little. When celery cannot be procured, half a drachm of the seed, finely pounded, will give a flavour to the soup, if put in a quarter of an hour before it is done. A little of the essence of celery will answer the same purpose. Source: The Book of Household Management by Isabella Beeton (1859)
Carrot Soup III
