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“From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in soup pot over medium flame.
  2. Add onions and sauté gently until wilted.
  3. Add carrots, tied thyme, and stock.
  4. Simmer until carrots are soft, about 30 minutes. Remove thyme.
  5. Puree the soup with an immersion blender or food processor. Season to taste with salt and pepper.
  6. Garnish each bowl with parsley and a teaspoon of butter.

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