1906 Potage a la Crecy

1906 Potage a la Crecy.
20th Century Cook Book
Maude C. Cooke
4 large red carrots
2 potatoes
2 onions
2 stalks celery
2 cloves
1 tsp sugar
Salt and pepper to taste
1 tbs butter
Parsley
1 pint milk
1 tsp cornstarch
This is a very nice puree soup. Take 4 large red carrots, 2 potatoes, 2 onions, and 2 stalks of celery. Cut them all up and fry brown in butter or beef drippings. Then put all into 1 quart of hot water and boil until the vegetables are soft, after which press them through a sieve, or colander. Return to the fire, add 2 cloves, a teaspooufull of sugar, salt and pepper to taste, a tablespoonful of butter and a few parsley leaves. Heat 1 pint of milk, thicken it with 1 teaspoonful of cornstarch or flour, add to the soup, and serve croutons, or squares of toast. (Potage is the French term for soup.)
Did we eat it? Yes
Would I Make it again? Yes
Notes: I did not puree the soup and I did not thicken with cornstarch. I just used less broth and milk.

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