Carrot Thyme Soup With Cream Recipes

Steps:

• Combine 3 pounds baby carrots, 8 cups vegetable stock and 2 thyme sprigs in a pot. Bring to a boil, then reduce the heat and simmer until the carrots are very tender, 45 minutes to 1 hour; discard the thyme. Carefully puree the soup in a blender in batches (or use an immersion blender). Return to the pot, stir in 1/3 cup honey and 1/2 cup heavy cream and warm over low heat (thin with warm stock, if needed). Season with salt and pepper. Garnish with a few thyme leaves.

Steps:

• Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.

Steps:

• Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
• Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
• Remove pot from heat and cool soup for 10 minutes. Puree soup with an immersion blender or mash vegetables with a potato masher and whisk the soup until smooth.
• Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.

Steps:

• Heat 1 tbsp of the oil in a large saucepan or casserole pot. Fry the onion and celery gently for 5 mins. Add the crushed garlic and cook for 1 min more. Tip in the carrots, stock and thyme, then season and bring to the boil. Lower to a simmer and cook, covered, for 25 mins until the carrots are softened.
• Meanwhile, heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the remaining oil, a good pinch of salt and the seeds. Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley and set aside.
• Remove the thyme from the pan and discard. Blitz the soup with a hand blender until smooth. Stir though the cream and season to taste. To serve, ladle the soup into four bowls, top with the croutons and drizzle over a little extra cream, if you like.

Steps:

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