Soups: Carrot 03 by Recipe Cottage

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	Carrot 03

		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 salt 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.