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Carrot And Tomato Soup

French.Recipes's picture
Ingredients
  Chopped carrots 1 Pound
  Egg yolk 1
  Fat 1 Tablespoon
  Bouillon cubes 1
  Tomato puree 3 Tablespoon
  Grated potato 4 Tablespoon
Directions

Fry the carrots in the fat in a saucepan then add just enough stock made by melting a bouillon cube in enough water to cover.
Let them simmer until tender and then pass them through a colander or sieve.
Stir the tomato puree into them.
Thin with about 3 pints of stock or water, simmer for 15 minutes; then add 4 tablespoonfuls of raw grated potato.
Beat up the yolk of an egg in a cup with a little milk.
Stir the soup gradually into this mixture being careful not to let it boil, since the egg would scramble and curdle the soup.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Servings: 
4

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