| 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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