Preparation:
1. In a soup pot, saute onion and garlic in margarine until soft. Stir in thyme. 2. Mix in carrots, potatoes, bay leaf, and pepper. 3. Add chicken stock and enough water to cover vegetables. 4. Bring soup to a boil. Reduce heat, cover, and simmer for 30 minutes. 5. Remove bay leaf and puree soup in blender.
Notes: Very easy and very good. I found that too much stock had simmered off, so the puree was a bit thick. I added 2 cups (approx) homemade chicken stock to the puree mixture. |
