Here’s a recipe for

CARROT THYME SOUP

It’s not fancy but is comforting to the innards. Was adapted from an old Boston Cooking School cook book of my mother’s.

1 lb peeled and shredded or very finely chopped carrots
1 medium onion
1 cup good chicken stock
1 large garlic section, finely minced
1 bay leaf
1 t. dried thyme (do your own, if possible)
1 good quality chicken bouillion cube
2 oz. (a half stick) butter
2 cups whole milk
coarse pepper and salt to taste

Melt butter in a large frying pan. Add onion, garlic and carrots. Cover and put on low-moderate heat until veggies are soft — about 10 minutes. Add liquids, cube and spices. Simmer 15 minutes. (Don’t burn!) Remove bay leaf.

Liquidize to the consistency you like. Some people like a few carrot lumps. Some don’t.

This is nice on a winter evening (when you’re not worrying so much about fat), served with grilled cheese sandwiches. Nice to use Cabot’s hunter cheese and a little shredded mozzarella, with thinly sliced tomato and fresh basil leaves. Grill in a mild olive oil instead of butter.

This soup was prepared by our cousins, Jay & Kellie. The recipe was from a book created by:
——
Patrick O’Connell, Chef/Proprietor
The Inn at Little Washington
——
If I do say so myself, it was SO YUMMY!!!

Makes 2 quarts, 6-8 servings

Ingredients:
1 stick (1/4 pound) butter
1 cup onion, roughly chopped
1 cup Granny Smith apple, peeled, cored and roughly chopped
1 cup rutabaga, peeled and roughly chopped
1 cup butternut squash, peeled, seeded and roughly chopped
1 cup carrots, peeled and roughly chopped
1 cup sweet potato, peeled and roughly chopped
1 quart good chicken stock
2 cups heavy cream
¼ cup maple syrup
Salt and cayenne pepper to taste

1. In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent.

2. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.

3. Purée the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.

4. Return the pot to the stove, bring the soup to a simmer, and serve.

Ingredients

* 3 tablespoons extra-virgin olive oi
* 4 thick slices pancetta, chopped
* 2 sprigs fresh rosemary, leaves finely chopped
* 4 to 6 cloves garlic, chopped
* 1 medium to large onion, finely chopped
* 2 medium carrots, slice
* 1 medium, skinny zucchini, cut into thin slices
* Salt and pepper
* 1/2 cup dry red wine or more to taste
* 1 (15-ounce) can petite diced tomatoes
* 6 cups beef stock
* 4 cups, about 1/2 pound, chopped or torn stale bread
* 2 (15-ounce), small white beans(I use Goya)
* 4 cups chopped kale or chard
* 1/2 cup grated Parmigiano-Reggiano, to pass at table

Directions

Heat a soup pot over medium-high heat. Add oil and the the pancetta and render 4 minutes. Add rosemary, the garlic, 3/4 of the onions, carrots and zucchini and season with salt and pepper. Saute the veggies 7 to 8 minutes, then add wine and deglaze the pot. Stir in the tomatoes and stock and bring up the heat. When soup boils, reduce to a simmer and stir in bread and beans. Pile the greens into the pot and wilt them into the soup. Simmer the ribollita 5 to 10 minutes, stirring soup as it simmers until it thickens to a dense stew-like consistency. A wooden spoon should be able to stand upright in the pot. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese, an additional drizzle of extra-virgin olive oil, and a spoonful of reserved finely chopped raw onions.

Ingredients:

Trader Joe’s 17 bean mixture
2 TBS olive oil
1 large sweet onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
4 cups vegetable broth
32 oz can diced tomatoes
½ cup corn
½ cup peas
1 red pepper, diced
1 cup sliced baby portabella mushrooms
1 TBS Thyme
Salt
Pepper

Preparation:

Soak beans overnight in water, make sure the beans are completely covered.
In large pot, add the olive oil, onion, carrots and celery. Sauté for about 5 minutes; until they are soft. Add the garlic and sauté for another 2 minutes. Rinse off the beans, than add to the pot with 4 cups of vegetable broth. Let this simmer for about 10 minutes. Add the diced tomatoes, corn, peas and red pepper. Add the thyme, salt and pepper to taste. Let the soup simmer for about 1 ½ hours. Periodically check the pot, add more broth if the liquid is getting low.

When corn is in season, I suggested using it fresh instead of frozen. If you are using fresh corn, try fire roasting them. Place the corn kernels in a skillet on a high heat and roast them until they start to char. You can add other vegetables to the soup as well.

Here’s a recipe for

CARROT THYME SOUP

It’s not fancy but is comforting to the innards. Was adapted from an old Boston Cooking School cook book of my mother’s.

1 lb peeled and shredded or very finely chopped carrots
1 medium onion
1 cup good chicken stock
1 large garlic section, finely minced
1 bay leaf
1 t. dried thyme (do your own, if possible)
1 good quality chicken bouillion cube
2 oz. (a half stick) butter
2 cups whole milk
coarse pepper and salt to taste

Melt butter in a large frying pan. Add onion, garlic and carrots. Cover and put on low-moderate heat until veggies are soft — about 10 minutes. Add liquids, cube and spices. Simmer 15 minutes. (Don’t burn!) Remove bay leaf.

Liquidize to the consistency you like. Some people like a few carrot lumps. Some don’t.

This is nice on a winter evening (when you’re not worrying so much about fat), served with grilled cheese sandwiches. Nice to use Cabot’s hunter cheese and a little shredded mozzarella, with thinly sliced tomato and fresh basil leaves. Grill in a mild olive oil instead of butter.

Mine was Southwest Shrimp & Corn Chowder.

3/8 cup of butter
1 large onion, chopped
2 small cloves of garlic, minced
3 to 4 cups of corn, roasted
(use fresh corn sliced from the cob if possible, and save several large roasted pieces to use as a garnish)
2 1/4 tbsp cornstarch
2 cups of chicken stock
3 cups of milk
12 oz. medium shrimp, chopped into bite size pieces
1 1/2 cup of heavy cream
1 poblano pepper, roasted, peeled and minced (depending on how hot you want it you can substitute other kinds of peppers—such as seranos and jalapenos)
at least 1 tsp. of hot sauce
1 tomato, roasted, peeled and chopped
1 lime sliced

Melt 1/8 cup of butter and sauté onions and garlic for 4-5 minutes. Transfer to a blender. Add roasted corn, 1/2 cup of the stock, the cornstarch and puree it. Melt remaining butter and add the corn puree. Cook 4-5 minutes. Stir in the milk. Cover and simmer for 10 minutes. Add the shrimp, the heavy cream, minced peppers, the remaining stock and hot sauce. Heat to simmer. Garnish each bowl with a piece of roasted corn and a slice of lime.