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Scottish
Carrot Soup
5
carrots.
2 onions.
2 sticks celery.
Turnip.
1 teaspoon sugar.
Knob of butter.
Stock.
Seasoning
Method
In
3 pints of well-seasoned stock boil the vegetables.
Pulp the boiled vegetables through a sieve, butter and sugar.
Boil for 15 minutes to serve piping hot.
Return
To Scottish Cooking
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