Carrot Soup 'a la Louise'

Carrots are cooked in chicken broth in this soup which is seasoned with dill weed, marjoram and thyme. Half -and-half and a corn starch thickener are added before serving.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 124 Calories

Ingredients

• ½ cup heavy whipping cream
• 3 tablespoons cornstarch
• 1 onion, chopped
• salt to taste
• 4 tablespoons margarine
• ground black pepper to taste
• 2 cloves garlic, minced
• 1 pinch dried thyme
• 1 pinch dried marjoram
• 10 carrots, sliced
• 6 cups chicken stock
• 1 pinch dried dill weed
• 1 pinch dried parsley

Recipe Instructions

Step 1

In a large Dutch oven, heat the margarine, add the onion and the garlic, and saute until light golden.

Step 2

Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley and salt and pepper to taste. Reduce heat to low and let simmer until carrots are to desired tenderness.

Step 3

Mix cornstarch with small amount of cold water to dissolve. Add the diluted cornstarch and stir well. Add the cream and let simmer another 15 minutes (do not boil). Bon Appetit!