Carrot & Thyme Soup

• This recipe was given to me by one of my cousins that lives in Wembley.
• It is from an old French recipe but all the ingredients can be found in England and Poland.

Ingredients

• 400g carrots
• 1 onion
• 6- 8 sprigs of thyme
• 40g rice
• 1½ litres of chicken stock (can be from a cube or concentrate)
• 2 tablespoons of butter
• Salt and pepper

Method

• Chop the onion into small pieces.
• Gently fry onion in the butter till it is golden.
• Peel the carrots and chop them into small circles.
• Put the onion, carrots and stock into a large saucepan.
• Strip the leaves of thyme from the stalks and add these to the pan.
• Add the rice to the pan.
• Bring to the boil and then simmer gently until the carrots are soft.
• Stir occasionally.
• Purée the soup – a stick blender is good.
• Season to taste.