Strained Carrot And Celery Soup

Ingredients

• 6 large carrots
• 1 head celery
• 1 onion
• 2 quarts beef, veal, or mutton broth
• salt
• 1/2 cup bread crumbs (optional)
• toasted bread, cut into 1/2-inch squares

Method

1. 1 Scrape and wash carrots; peel off the red outer layer. Cut the celery and onion into thin pieces.
2. 2 Place carrots, celery, and onion in a large stew-pan with 2 quarts of broth. Cover and simmer on low heat for 2.5 hours until carrots are soft.
3. 3 Rub the mixture through a fine sieve or hair-sieve using a wooden spoon. Add more broth to reach a thickness similar to pea soup.
4. 4 Return the soup to a clean pan, heat through, and season with salt. Serve with toasted bread squares on the side.