Thymus vulgaris

Carrot Thyme Soup
From From Asparagus to Zucchini

2 Tbs. 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 vegetable stock
Salt and pepper
Chopped fresh parsley
Softened butter

Melt butter in soup pot over medium flame.  Add onions and sauté gently until wilted.  Add carrots, tied thyme bunch, and stock.  Simmer until carrots are soft, about 30 minutes.  Remove thyme.  Puree the soup with an immersion blender or in a food processor or blender.  Season with salt and pepper to taste.  Garnish each bowl with parsley and a teaspoon of softened butter.  Makes 8 servings.

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