Cream of Celery Soup with Carrots and Thyme

Ingredients:

• 4 cups celery chopped
• 2 cups carrots finely cut
• 4 cups broth or 1 carton vegetable broth
• 1 tsp thyme
• 1/2 cup cream
• Salt and pepper
• Olive oil

Directions:

• In a pot heat 2 tbsp olive oil.
• Add chopped celery and carrots with a pinch of salt and sauté.
• Cover and cook with 1 cup water for 10 minutes until vegetables are tender.
• Add 4 cups vegetable broth, thyme and pepper and cook for additional 10 minutes. Turn the stove off.
• In a blender in batches blend the soup into a creamy texture.

• Place soup back in the pot and add 1/2 cup cream and warm soup on low-heat for 2-5 minutes. Soup is ready.
• Serve with buttered croutons and fresh thyme for garnish.

Cook’s Notes:  Want to make a quick batch of croutons at home? Just cut a slice of bread into little squares. In a pan melt 1 tsp butter and sauté the bread in melted butter for a couple of minutes until the bread is lightly toasted. Turn the stove off.  It’s ready to be used as garnish on soup.