Root Soup From Medieval Days - cooking recipe

Ingredients

1 lb. carrots
3 lb. potatoes
4 green onions or shallots
2 oz. and 1 stick margarine or butter
1 qt. chicken broth or other broth
salt and pepper to taste
4 Tbsp. sugar or less, to taste
chopped parsley
bread

Preparation

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.