Carrot thyme soup
Yield: 6 Servings
Ingredients:
- 6 c Chicken stock
- 1 1/2 lb Cut up carrots
- 1 ea Minced onion
- 3/4 ea Stick unsalted butter
- 1/2 c Heavy cream
- 1 1/2 tb Fresh minced
Instructions:
-thyme Nutmeg to taste In a large saucepan combine the stock and the carrots bring the stock to a boil and simmer the carrots covered for 20 minutes or until they are tender. In a food processor fitted with steel blades puree the mixture in batches and force the puree through a food mill into another large saucepan. In a small skillet cook the onion in the butter over moderate heat stirring for 3 minutes or until it is softened. Add the onion to the saucepan with the cream thyme nutmeg and salt and pepper to taste. Bring soup to a boil and simmer it for 5 minutes. Let the soup stand covered for 5 minutes to let the flavors blend ladle it into a heated tureen.
