et it on a slow stove for
two hours and a half, when the carrots will be soft enough (some cooks
put in a tea-cupful of bread-crumbs); boil for two or three minutes; rub
it through a tamis, or hair-sieve, with a wooden spoon, and add as much
broth as will make it a proper thickness, _i. e._ almost as thick as
pease soup: put it into a clean stew-pan; make it hot; season it with a
little salt, and send it up with some toasted bread, cut into pieces
half an inch square. Some put it into the soup; but the best way is to
send it up on a plate, as a side-dish.

_Obs._ This is neither expensive nor troublesome to prepare. In the
kitchens of some opulent epicures, to make this soup make a little
stronger impression on the gustatory organs of "grands gourmands," the
celery and onions are sliced, and fried in butter of a light brown, the
soup is poured into the stew-pan to them, and all is boiled up together.
But this must be done very carefully with butter, or very nicely
clarified fat; and the "grand cuisinier" adds spices, &c. "_ad
libitum_."

_Turnip and Parsnip Soups_,--(No. 213.)

Are made in the same manner as the carrot soup (No. 212.)

_Celery Soup._--(No. 214.)

Split half a dozen heads of celery into slips about two inches long;
wash them well; lay them on a hair-sieve to drain, and put them into
three quarts of No. 200 in a gallon soup-pot; set it by the side of the
fire to stew very gently till the celery is tender (this will take about
an hour). If any scum rises, take it off; season with a little salt.

_Obs._ When celery cannot be procured, half a drachm of the seed,
pounded fine, which may be considered as the essence of celery (costs
only one-third of a farthing, and can be had at any season), put in a
quarter of an hour before the soup is done, and a little sugar, will
give as much flavour to half a gallon of soup as two heads of celery
weighing seven ounces, and costing 2_d._; or add a little essence of
celery, No. 409.

_Green Pease Soup._--(No. 216.)

A peck of pease will make you a good tureen of soup. In shelling them,
put the old ones in one basin, and the young ones in another, and keep
out a pint of them, and boil them separately to put into your soup when
it is finished: put a large saucepan on the fire half full of water;
when it boils, put the pease in, with a handful of salt; let them boil
till they are done enough, _i. e._ from twenty to thirty minutes,
according to their age and s