Carrot and Rutabaga Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- funt red carrots
- lozhka flour
- lozhka butter
- stakan cream
- egg yolks
- lumps sugar
Instructions
- Boil and strain a beef bouillon.
- Blanch, peel, and chop the carrots (discard cores); cook in bouillon with butter and flour and rub through a colander.
- Season with salt and sugar, add a strained yolk-cream liaison, and heat very hot.
- Strain into the tureen and serve with croutons No. 176.