Carrot Soup

Ingredients

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

Instructions

1. Take a dozen carrots scraped clean and rasp them, but do not use the core.
2. Add two heads of celery and two onions thinly sliced, and season to taste.
3. Pour over a good stock, say about two quarts, and boil it.
4. Then pass it through a sieve; it should be of the thickness of cream.
5. Return it to the saucepan, boil it up, and squeeze in a little lemon juice, or add a little vinegar.