Buchanan Carrot Soup
Ingredients
3 oz Butter
2 lbs Carrots
4 1/2 pints Brown Stock
Salt
Cayenne Pepper or Curry Powder
1/2 lb Patna Rice or 3-4 oz Pearl Barley
Method
Scrape clean carrots. Wash, dry and cut into 1/4 inch slices.
Melt 3 oz butter - add carrots.
Stew gently for an hour without browning.
Pour over brown stock.
Simmer an hour.
Sieve.
Add salt and season with cayenne or curry powder.
Stir into it boiled long grain rice or pearl barley.
Let simmer ten minutes.
Remarks
Appeared on Summer menu, 1978/79 "Buchanan Carrot Soup $2.50 (veal stock, carrots, curry and rice)"
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