Carrot Soup (II)

Ingredients

• 2 lb carrots
• 3 oz butter
• seasoning to taste of salt and cayenne
• 2 quart stock or gravy soup

Instructions

1. Scrape and cut out all specks from the carrots, wash, and wipe them dry, and then reduce them into quarter-inch slices.
2. Put the butter into a large stewpan, and when it is melted, add 2 lbs. of the sliced carrots, and let them stew gently for an hour without browning.
3. Add to them the soup, and allow them to simmer till tender,--say for nearly an hour.
4. Press them through a strainer with the soup, and add salt and cayenne if required.
5. Boil the whole gently for 5 minutes, skim well, and serve as hot as possible.