Creamed Carrot and Celery Soup

Ingredients

• 4 good-sized carrots
• 1 head of celery
• 1 onion
• 3 oz. Allinson wholemeal bread, crusts removed
• 1 oz. butter
• pepper and salt to taste
• 1 blade of mace
• 3 pints water

Method

1. 1 Wash, scrape, and dice the carrots. Chop the onion and celery.
2. 2 Place vegetables in a pot with water, mace, pepper, and salt. Simmer for 1.5 hours until very soft.
3. 3 Rub the cooked vegetables through a sieve back into the saucepan.
4. 4 Stir in butter, bring to a boil, and serve with toast points.