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Carrot Soup (Irish)
Serves 6 to 8

2 Tablespoons butter or oil
1 large onion, finely sliced
1 clove garlic, crushed or minced
1 pound (about 4 large) carrots, peeled and sliced
3-3/4 to 4 cups vegetable or chicken stock
1 sprig thyme
parsley sprigs
1 bay leaf
1 pinch ground mace
black pepper, freshly ground
2/3 cup light cream or milk

Heat the butter or oil in a large saucepan, add the onion, garlic,
and carrots. Cook gently over low heat until the onions are soft
but not colored. (This will probably take about 10 minutes or so.)

Stir in the stock (we used homemade chicken stock. Add the bay
leaf, sprig of thyme, and parsley sprigs for a bouquet garni, held
together with string. Add the mace, salt (to taste), and pepper
(to taste).

Bring to a boil, cover, and cook gently for 45 to 60 minutes until
the carrots are very tender (it took about 90 minutes for us).
Sieve or puree the soup until smooth (we pureed the soup in the
food processor). Adjust the seasonings and stir in the cream or
milk. Reheat, this time without boiling to prevent the cream or
milk from curdling.

Serve sprinkled with chopped parsley and/or croutons of fried bread.


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