I went to a resaurant that serves "breakfast at any time" - so I ordered French Toast during the Renaissance.
Steven Wright.
Carrot Soup
The Carrot is a versatile vegetable, rich in mineral salts, vitamins B,C,D,E and contain carotene which the body coverts to vitamin A.
They have also been around for a long time. 5,000 years ago they were found growing in an area that is now Afghanistan. The Egyptians grew them 2,000 years ago.
The Romans grew them, but none of the carrots they grew were orange. They were purple, white, black, red, green and yellow, in fact any colour except the one we have come to expect. It wasn’t until the 15th century when Dutch agriculturists cross bred a yellow variety with a red one that we got the familiar orange variety.
So, thanks to the Nationalistic Dutch (Orange being the colour for the Prince of Orange) we have a vegetable that is colourful and good for you too.
F Watson.
Carrot Soup
Ingredients
1 oz of butter
1 lb of carrots
1 onion
1 stick of celery
1 ½ pints of stock, Chicken
Salt and pepper
Method
Clean and grate carrots
Grate onion
Chop stick of celery
Melt butter in a large saucepan
add the grated vegetables
Put lid on pan and cook gently
until vegetables soften,
approximately 10 minutes
Add 1 pint of stock and simmer for 15 minutes
Allow to cool a little, liquidise and return to the pan
Add the other ½ pint of stock and season if needed
