Wednesday, January 7, 2009

Carrot Soup

* 1 pint haricot beans.
* 5 pints water.
* 2 ounces butter.
* 1 ounce salt.
* 6 large carrots.
* 2 large onions.
* 1 small head of celery.
* 1 teaspoon peppercorns.

Dissolve the butter in a large saucepan. Slice the vegetables, and place them in the saucepan together with the water and peppercorns, and simmer for one hour. Add salt, and simmer for another hour and a half. Strain.

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