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| Carrot Thyme Soup Recipe |
Category: Vegetables
Rating:
N/A
Servings: 6
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Ingredients
6 cup chicken stock
1 1/2 lb cut up carrots
1 minced onion
3/4 stick unsalted butter
1/2 cup heavy cream
1 1/2 tablespoon fresh minced thyme
1 nutmeg to taste
Cooking Directions:
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.
vegetables,microwave,soups/stews
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