Soup of carrots and white roots

100 g Carrot

80 g onion

100 g leek

200 g celery root

40 g butter

200 g the flesh of white bread

200 g ham - salt

In the prepared carrot remove tough core. That part of the carrot, the remaining celery root, onion and leek and fry ground in butter with a piece of lean ham. Vegetables and meat broth is poured ham, sugar added to taste and then all together to extinguish fire on a small for 2 hours, after which the ham is removed and the pulp is added little white bread. Vegetables with broth and bread rubbed through a sieve formed puree diluted to the desired consistency (average density of sour cream), meat broth and carefully collect all the fat. Served with toasted white bread.