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.
Chicken Noodle Soup with Heart-Shaped Carrots!If the Carrot Thyme Soup recipe was useful and interesting, you can share it with your friends or leave a comment.