This is has to be my all thyme (ha ha) favourite soup and the kids love it too..
Quick and easy to make…
6 cups chicken broth
1 1/2 lbs 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
1/9 teaspoon ground black pepper
- In a large saucepan, combine the chicken broth & sliced carrots. Bring the broth to a boil & simmer, covered, for 20 minutes, or until the carrots are tender.
- In a food processor, fitted with a steel blade, puree the mixture in batches. Force the puree through a food mill, into another large saucepan.
- In a small skillet, cook the chopped onion in the butter over moderate heat, stirring, for 3 minutes, or until the onion is softened. Add the onion to the saucepan along with the heavy cream, thyme, nutmeg, salt & pepper. Bring the soup to a boil & let simmer for 5 minutes.
- Remove from the heat & let the soup stand, covered, for 5 minutes.
Makes 6 servings
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