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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 peppercorns)
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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