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Cream, Kalamazoo

Finely slice a medium carrot, onion, two leeks, ten branches celery and three medium-sized, raw beetroots, place in saucepan with an ounce butter and cook for ten minutes, carefully stirring meanwhile. Moisten with one and a half quarts each broth and water, season with a teaspoon salt and a half teaspoon pepper. Crack in small pieces a few raw or cooked chicken bones if at hand, then let slowly boil for one and a half hours. Place in a bowl two and a half ounces rice flour, pour into it two gills milk and one gill cream, whisk until well diluted, then pour it in the soup. Mix well until it comes to a boil, let boil for five minutes, then add half an ounce butter and mix well for one minute. Strain cream through sieve into a basin, then through cheesecloth into a soup tureen, and serve with a plate of croutons separately.