Monday, February 21, 2011

Carrot Soup With Fresh Thyme and Zucchini Dill Muffins

Boquet Garni tied with parsley sprigs (for doubled batch)

The last time I made these two recipes were for some friends of ours in the mountain community who just had their baby ... that was a few years back and my friend loved it ... So, I decided to make it again. It's a mild soup but delicious and nutritious! And especially good for baby and mama with all those carrots.

This recipe originally came from the Colorado Country Life monthly publication but I don't have the magazine any longer and couldn't find the recipe on the website. Oh well, I'm glad I wrote it down! Be sure to buy organic or local produce whenever possible (or grow your own); they always taste better and are better for you.

P.S. My boys didn't complain about eating this at all!!! ;)

serves 4-6
If you are substituting dry herbs for fresh, remember to use one teaspoon of dry for every tablespoon of fresh since dried herbs have a stronger taste than fresh herbs do.

2 lbs. carrots, chopped
1 med. onion, diced
4 Tbs. butter
6 cups chicken or vegetable stock
Bouquet garni* (6 parsley sprigs, 3 thyme sprigs or 1 Tbs. dried thyme and 6-8 black peppercorns)
Freshly ground black pepper
freshly grated nutmeg
1 Tbs. thyme leaves or blossoms, chopped fine
2 Tbs. parsley leaves, chopped
1 cup cream*, optional

1. In a soup pot, melt the butter and saute carrots & onions, covered, over low heat for about 10 minutes. Add the stock and bring the soup to a simmer.

2. Add the bouquet garni. Simmer about 20 minutes or until the carrots are tinder but not mushy. Remove the bouquet garni and puree the soup in batches in your blender or food processor. Season with salt, pepper and nutmeg. Reheat soup over low heat and serve in warm soup bowls garnished with chopped thyme and chopped parsley.

3. For a richer soup, add cream before reheating. Also, serve with Zucchini Dill Muffins ... recipe follows.

* Boquet garni (French for garnished bouquet) is a bundle of herbs tied together with string or gathered in a small sachet or net. These are mainly used to prepare soup, stock and various stews.

* Taste the soup after you blend it and before you add the cream. I had some handy and went ahead and added only half of what it called for. It doesn't need much if any at all!

makes 12 muffins

1 1/2 cups flour
2 Tbs. sugar
3 tsp. baking powder
1/2 tsp. salt
1 tsp. fresh minced dill
1/4 cup milk or cream
1/2 cup butter, melted
2 eggs
2/3 cup ricotta cheese
1/2 cup shredded zucchini

1. Heat oven to 400 degrees F. Grease muffin tins or line with baking cups.

2. In a large bowl, combine flour, sugar, baking powder, salt and dill. Mix well.

3. In medium bowl, combine milk, butter & eggs. Stir in cheese and zucchini. Beat well. Add to dry ingredients, stirring until just moistened. (Batter will be stiff.)

4. Fill cups 2/3 full. Bake 20-25 minutes or until golden brown. Serve warm.

These are savory muffins and go really well with the carrot soup. Enjoy!

1 comment:

  1. Excellent... It looks wonderful I can almost taste it just looking at the pics.... mmmmmmmmmmmmmmm yummy