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|Sat, 03-24-2012 - 7:27pm|
Metric Ingredient Imperial 50 ml butter 1/4 cup 4 carrots, peeled & chopped 4 175 ml onion, chopped 3/4 cup 175 ml leek, chopped (white & pale green parts only) 3/4 cup 2 garlic cloves, chopped 2 15 ml fresh thyme, chopped 1 tbsp 750 ml chicken broth 3 cup 500 ml milk 2 cup - additional chopped fresh thyme - Melt butter in large saucepan over medium-low heat. Add carrots, onion, leek, garlic and thyme. Stir to coat. Cover; cook until onion is translucent, stirring occasionally, about 15 minutes. Add 3 cups (750 ml) broth. Bring to simmer. Cover partially; simmer until carrots are very tender, stirring occasionally, about 40 minutes. Cool slightly. Add milk.
Working in batches, puree soup in blender. Return to pan. Thin to desired consistency with more broth. Season with salt and pepper. Bring soup to simmer. Ladle into bowls. Sprinkle with additional thyme.