Herbs In Kitchen

Madelin Wajda
Willow Pond Farm

Carrot Soup with Thyme

2 pounds carrots, chopped coarse
salt and freshly ground pepper
1 medium onion, diced
freshly grated nutmeg
4 T butter
1 T thyme leaves or blossoms, chopped fine
6 C chicken or vegetable stock
2 T chopped parsley
Bouquet garni (6 parsley sprigs, 3 thyme sprigs or 1 t dried thyme, and 6-8 black

Sauté carrots and onions in the butter in a soup pot, covered, over low heat for about 15 minutes. Add the stock and bring the soup to a simmer. Add bouquet garni and simmer about 20 minutes.

Remove bouquet garni and puree the soup in batches. Season with salt, pepper and nutmeg. Reheat soup over low heat and serve in warm soup bowls garnished with chopped thyme and chopped parsley. For a richer soup add one cup of cream before reheating. (Serves 4-6)

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