Vegetable Puree

Wash well a couple of bunches of young carrots, scrape them thoroughly and
rasp off the red parts into a saucepan, add a small quantity of butter and a slice of
lean ham, also a few leeks and sticks of celery tied up in a bundle, and stir well over
the fire until the vegetables are slightly colored, then pour in the required quantity
of fowl or other consomme, and boil slowly for two hours. Take out the roots and
ham and strain the soup into another saucepan, rub the carrots through a sieve and
add them to the soup, and bring it once more to the boil. Remove the saucepan to
the side of the fire, skim the soup carefully, add a small pinch of sugar, pour it into a
tureen and serve.