Carrot Soup

Ingredients

• 12 carrots
• 2 heads celery
• 2 onions
• 2 quarts good stock
• lemon juice or vinegar
• seasoning

Instructions

1. Scrape the carrots clean and rasp them, discarding the cores. Thinly slice the onions and celery heads. Combine the carrots, celery, and onions in a saucepan with about two quarts of good stock and season to taste. Bring to a boil, then pass the entire contents through a sieve. The resulting soup should have the consistency of cream. Return it to the saucepan, bring it to a boil again, and finish with a squeeze of lemon juice or a little vinegar to taste.