Now add a quart or two quarts of stock or water and boil them till they are tender.

Then rub the whole through a wire sieve, add a little butter, pounded sugar, pepper, and salt.

The amount of liquid added must entirely depend upon the size of the carrots.

It is better to add too little than too much, but the consistency of the soup should be like ordinary pea soup; it does not do to have the soup watery.

If only the outside parts of carrots are used, and this red part is thrown, at starting, into boiling water to preserve its colour, this soup, when made thick, has a very bright and handsome appearance, and is suitable for occasions when a little extra hospitality is exercised.