Carrot and Rutabaga Soup

Ingredients

• 3 funt beef
• 1 1/2-2 funt red carrots
• 1 lozhka flour
• 1/2 lozhka butter
• 1/2 stakan cream
• 2 egg yolks
• 2 lumps sugar

Instructions

1. Boil and strain a beef bouillon.
2. Blanch, peel, and chop the carrots (discard cores); cook in bouillon with butter and flour and rub through a colander.
3. Season with salt and sugar, add a strained yolk-cream liaison, and heat very hot.
4. Strain into the tureen and serve with croutons No. 176.