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Potage Nivernais with Parmesan Cheese

Finely slice ten very small, well-washed carrots, place in a saucepan with one ounce butter and lightly brown on the fire for fifteen minutes, occasionally stirring meanwhile. Pour in a half gill white wine, six finely chopped shallots and half bean finely chopped garlic, then let reduce till nearly dry. Moisten with two and a half quarts white broth, season with a teaspoon salt and a half teaspoon pepper. Tie in a bunch two branches parsley, one branch chervil, two leeks, two branches celery, and add to the soup. Cover pan and slowly boil for one hour, take up bouquet, pour soup into tureen, and serve with six slices toasted French bread and two ounces grated Parmesan cheese separately.