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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce. Ingredients:
2 tablespoons melted butter |
1 medium onion, thinly sliced |
8 large carrots, thinly sliced |
1 small bunch fresh thyme, tied with a string |
2 quarts chicken or 2 quarts vegetable stock |
salt and pepper |
chopped fresh parsley |
softened butter |
Directions:
1. Melt butter in soup pot over medium flame.
2. Add onions and sauté gently until wilted.
3. Add carrots, tied thyme, and stock.
4. Simmer until carrots are soft, about 30 minutes. Remove thyme.
5. Puree the soup with an immersion blender or food processor. Season to taste with salt and pepper.
6. Garnish each bowl with parsley and a teaspoon of butter.
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