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John Broger

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy		Vegetables, Microwave, Soups/stews	6	Servings

INGREDIENTS

6	c	Chicken stock
1 1/2	lb	Cut up carrots
1		Minced onion
3/4		Stick unsalted butter
1/2	c	Heavy cream
1 1/2	tb	Fresh minced thyme
		Nutmeg to taste

INSTRUCTIONS

In a large saucepan combine the stock and the
carrots, bring
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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