Title: Carrot Thyme Soup
Categories: Vegetable Soup
Yield: 6 Servings
| 6 | c | Chicken stock |
| 1 1/2 | lb | Cut up carrots |
| 1 | | Minced onion |
| 3/4 | | Stick unsalted butter |
| 1/2 | c | Heavy cream |
| 1 1/2 | tb | Fresh minced 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.