Recipe - Carrot Thyme Soup

6 cup Chicken stock
1 One half pound Cut up carrots
1 Minced onion
Three fourths Stick unsalted butter
One half cup Heavy cream
1 One half tablespoon Fresh minced
thyme
Nutmeg to taste

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