Carrot Thyme Soup

Submitted by Shirl J 831

"This recipe comes from the cookbook Thyme and The River Too."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 1⁄2 cups sliced yellow onions
• 2 teaspoons minced garlic
• 1 1⁄2 lbs carrots, peeled and sliced into 1/4-inch slices (4 cups)
• 3 1⁄2 cups low sodium chicken broth
• 1 cup champagne (or 1 more cup stock)
• 1 1⁄2 teaspoons dried thyme or 1 tablespoon fresh thyme
• 3 sprigs parsley
• 4 teaspoons sugar
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon white pepper

directions

1. Melt butter with the oil in pan.
2. Saute the onion and garlic in mixture till onions are limp.
3. Add carrots and toss to coat.
4. Add stock, champagne, thyme, parsley and sugar. Simmer till carrots are crisp-tender.
5. Puree in small batches and return to pan.
6. Reheat and season with salt and pepper. Add more sugar if needed.

Reviews

[Lorrie in Montreal]

Outstanding! Sweet,carroty...smoooth,simple to make~we have a word in french called veloute...velvety and lovely.

 

[collsuz]

I have been making this recipe for years and thought it was time to give honor to the submitter. It is lovely. I add a mini bottle of white chardonnay instead of the champagne and it works great. At times, I add a bit of heavy cream at the end. I also add a few dashes of tabasco sauce to give it just a touch of a kick. Thank you for giving our family one of their favorite soup recipes!