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Carrot Thyme Soup recipe

A delicious puree of carrot cream soupheavily seasoned with thyme and just a hint of nutmeg.

Recipe: Carrot Thyme Soup

6 cups chicken broth
1 1/2 pounds carrots, sliced
1 onion, chopped
6 tablespoons butter
1/2 cup heavy cream
2 tablespoons dried thyme
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground black pepper

  • In a large saucepan, combine chicken brothand sliced carrots. Bring the broth to a boil, and simmer coveredfor 20 minutes, or until the carrots are tender.
  • In a food processor fitted with the steelblade, puree the mixture in batches and force the puree througha food mill into another large saucepan.
  • In a small skillet, cook chopped onionin butter over moderate heat, stirring, for 3 minutes, or untilsoftened. Add the onion to the saucepan with cream, thyme, nutmeg,salt, and pepper. Bring the soup to a boil, and simmer for 5minutes. Remove from the heat and let stand, covered, for 5 minutes.

    Makes 6 servings.

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