Carrot Soup

Organic carrots, which are sweeter, are best to use for carrot soup.

After scraping six or eight large carrots, cut off the red parts, and place them in a stewpan, slice two onions, cut up one head of celery and a quarter of a pound or so of raw ham, and put them into the stewpan with the carrots, then add one heaping tablespoonful of butter, cover and let simmer over the fire for ten minutes; then add one quart of stock and allow all to simmer until the vegetables are tender. Drain the vegetables well, pound them in a mortar, put them in with the stock in which they were cooked, and add another pint. Strain this through a fine hair sieve, put it into a stewpan, and stir gently over a slow fire until it boils; then remove the stewpan to one side, skim off all the fat, and let it simmer slowly for half an hour. When ready to be served add a gill of cream, a little sugar, pepper and salt.