A delicious puree of carrot cream soup heavily seasoned with thyme and just a hint of nutmeg.

Carrot Thyme Soup

6 cups chicken broth
1 1/2 pounds carrots, sliced
1 onion, chopped
6 tablespoons butter
1/2 cup heavy cream
2 tablespoons dried thyme
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground black pepper

1. In a large saucepan, combine chicken broth and sliced carrots. Bring the broth to a boil, and simmer covered for 20 minutes, or until the carrots are tender.
2. In a food processor fitted with the steel blade, puree the mixture in batches and force the puree through a food mill into another large saucepan.
3. In a small skillet, cook chopped onion in butter over moderate heat, stirring, for 3 minutes, or until softened. Add the onion to the saucepan with cream, thyme, nutmeg, salt, and pepper. Bring the soup to a boil, and simmer for 5 minutes. Remove from the heat and let stand, covered, for 5 minutes.

Makes 6 servings.