Carrot Thyme Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 cup: Chicken stock,
1 1/2 lbs: Cut up carrots,
1 each: Minced onion,
3/4 each: Stick unsalted butter,
1/2 cup: Heavy cream,
1 1/2 tbsp: Fresh minced thyme,
Nutmeg to taste,
In a large saucepan combine the stock and the carrots, bring
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp