Carrot Soup Recipe

Boil a pint of carrots with a piece of butter about as large as a walnut

and a lump of sugar until they are tender. Press through a colander and

put into a pint of boiling milk, thickened with a tablespoonful each of

butter and flour, dilute this with soup stock or chicken broth, and just

before taking up add the yolks of two eggs well beaten and two

tablespoonfuls of cream.