Carrot And Tomato Soup
|Chopped carrots||1 Pound|
|Tomato puree||3 Tablespoon|
|Grated potato||4 Tablespoon|
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.