From: The Thorough Good Cook

Soups: 15. Aurora-Soup

This soup can only be made in perfection when the carrots are young and juicy. Take carrots, the reddest that can be found, scrape them and wash them; then remove the outside, as far as it is red, and put it into a stew-pan with a quarter of a pound of butter and half a pound of the lean of good-flavored ham cut in pieces; set the stew-pan over a very slow fire to soak. When the carrots are tender, add two quarts of light consomme, and let the whole boil for an hour; then rub it through a tammy, boil the soup again, and if it is too thick, add more consomme; skim it carefully, for this soup should be a clear light red colour; fry some squares of bread in clarified butter, and put them into the soup just before it is served; season with a little cayenne pepper, salt, and sugar.

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