2 Tbsp. melted butter1 medium onion, thinly sliced 2 qt. chicken or vegetable stock 8 large carrots, thinly sliced bunch of fresh thyme, tied with a thread

Melt butter in large pot and sauté onion very gently until wilted. Add carrots, onion, thyme and stock. Simmer one hour or until carrots are soft. If using fresh thyme, remove it. Put mixture in blender and blend to even consistency, holding lid on with a towel. Season with salt and pepper. Serve with garnish or parsley and teaspoon of butter, if desired.

Pat Cook, Neenah Creek Inn and Pottery, Madison Herb Society