1 cup water
1 quart oil for frying
4 carrots, peeled and diced
3 carrots, peeled and diced
3 cloves garlic
5 large potatoes, blanched and peeled
2 1/2 cups chicken broth
3 onions, finely chopped
3 teaspoons lemon juice
1 teaspoon dried parsley, sliced into 1/8-inch slices
In oil over medium heat, gently brown carrots for about 3 minutes in the oil. Reduce the heat to medium-low, and stream carrots until golden. Stir in the water, stirring gently. Bring to a low simmer, then pour in 10 cups of broth. Reduce heat to low, and heat to medium.
Heat 4 inches of water in a large saucepan over medium heat, and add carrots and garlic. Bring to a low simmer, put the carrots out of the way, and throw them into the water along with the potatoes, chicken broth, onions, lemon juice, parsley and celery salt. Bring the mixture to a low boil, and stir. Boil about 1 hour, stirring occasionally, so do not cook all at once. Reduce heat to low, bring to a rolling boil, and add beans. Reduce heat to medium, and cook about 12 minutes. Season with salt and pepper.
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