Carrot Soup
Put eight or ten finely sliced carrots, one onion, two heads of celery sliced, five ounces of fresh white haricot beans, four ounces of butter, and salt and pepper to taste, in a sauce-pan. Cook over a slow fire for one hour, and stir from time to time. Then add about one and a half quarts of good stock, boil for one and a half hours, and rub through a sieve. Thin the purée with three quarts of stock, add half an ounce of sugar, boil for half an hour, and serve with croûtons (fried bread).