Root Soup From Medieval Days - carrots

Method

• Grate vegetables finely (can use food processor).
• Melt 2 ounces butter in frying pan.
• Saute vegetables in the butter; don't let brown.
• Add broth, salt and pepper to taste.
• Add sugar; simmer in pot until mixture cooks down, about 1 hour and 15 minutes.
• Puree in food processor or food mill.
• Continue to simmer until mixture is thick enough to cover a spoon.
• During the last 5 minutes, add 1 stick of butter and a handful of chopped parsley.
• Serve in medieval style in a hollowed out hard roll. Save hollowed out bread from roll.
• Place a tray of bread pieces on the table.
• Eat with fingers, dipping pieces of bread in the soup.
• Roll can be eaten also.