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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.

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