General Store Cookbook
$19.95
Our classic cookbook filled with collected recipes from our Cafe, our family, our staff and our customers! A must have for your kitchen!
Golden Carrot Soup
3 Tbsp butter
2 Tbsp olive oil
6 medium-sized carrots, peeled and chopped (or equivalent amount of packaged baby carrots, chopped)
1 1/4 cup chopped yellow onion
2 Tbsp minced garlic
1 small parsnip, chopped (optional)
1 Tbsp or more chopped fresh thyme, or dried thyme
1/2 tsp fennel seeds (optional)
6 cups chicken broth, or more for thinning soup
Place the carrots, onions, garlic, parsnip, thyme, and fennel seeds in a large stock pot. Add the olive oil and butter and stir, cooking over medium-low heat for about 15 minutes, until the onion is translucent. Add 6 cups of broth and simmer- do not boil- for about 45 minutes, or until the carrots are soft. Puree the soup using a puree wand or, working in small batches, in a blender. Add salt and pepper for seasoning, and add more broth if the soup is too thick. When serving, top with additional chopped thyme.
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