I was recently in Grand Rapids, Michigan at the Great Lakes Fruit, Vegetable and Farm Market EXPO. I learned a lot! There were sessions on peppers, potatoes, carrots, apples, hoophouses. There was a trade show with shiny new equipment, lots of free candy and lots of experts to talk to about pretty much any aspect of farming. It was while I was in Grand Rapids that I chanced upon Schuler Books & Music an independent bookstore/cafe. Here I had the most delicious carrot soup. This isn’t the recipe for that soup, but it’s a great stand in. In lieu of fresh thyme, you can always use dried, but put it in a tea ball to avoid picking it out of your teeth later. You can rate recipes on this blog and always feel free to add your own comments.
|Carrot Thyme Soup|
- 2 tablespoons melted butter
- 1 medium onion, thinly sliced
- 8 large carrots, thinly sliced
- 1 small bunch fresh thyme, tied with 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 saute gently until wilted. Add carrots, tied thyme bunch and stock. Simmer until carrots are soft, about 30 minutes. Remove thyme. Add stock. 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.