A delicious puree of carrot cream soup
heavily seasoned with thyme and just a hint of nutmeg.
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 broth
and sliced carrots. Bring the broth to a boil, and simmer covered
for 20 minutes, or until the carrots are tender.
- In a food processor fitted with the steel
blade, puree the mixture in batches and force the puree through
a food mill into another large saucepan.
- In a small skillet, cook chopped onion
in butter over moderate heat, stirring, for 3 minutes, or until
softened. Add the onion to the saucepan with cream, thyme, nutmeg,
salt, and pepper. Bring the soup to a boil, and simmer for 5
minutes. Remove from the heat and let stand, covered, for 5 minutes.
Makes 6 servings.
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