Carrots
Carrot Soup with Parsley & Thyme
2 pounds carrots, coarsely chopped
1 medium onion, diced
4 tablespoons butter
6 cups chicken or vegetable stock
Bouquet garni (6 sprigs parsley, 3 sprigs thyme, 6 to 8 whole black peppercorns)
Salt and black pepper, to taste
Freshly grated nutmeg, to taste
1 cup cream (optional)
1 tablespoon thyme leaves, finely chopped
2 tablespoons chopped fresh parsley
Sauté carrots and onions in butter in a soup pot, covered, over low heat for about 15 minutes. Add the stock and bring to a simmer. Add bouquet garni and simmer about 20 minutes.
Remove bouquet garni and puree the soup in batches in a blender, or puree with an emersion blender. Season with salt, pepper and nutmeg, to taste. Add optional cream, if a richer soup is desired. Reheat soup over low heat and serve in warm soup bowls. Sprinkle chopped thyme and chopped parsley over top.
Serves 4 to 6.
From emmitsburg.net/gardens, courtesy of Madelin Wajda, Willow Pond Farm.