1.1 table spoon of butter
2.1 tablespoon of extra virgin oil bertoil
3.1 medium onion chopped
4.1 stalk calerly chopped
5.2 clove garlic chopped
6.1 teaspoon chopped freshly thyme or parsley
7.5 cup chopped carrot
8.2 cup water
9.4 cups reduce-sodium chicken broth
10.1/2 cup of half and half
11.1/2 cup teaspoon salt
12.freshly ground pepper to taste.
Preparation
Active 40 minute Ready 50minute
1.heat butter oil in a dutch oven over medium heat until the butter melts,add garlic and thyme[or parsley]cook stirring until fragrant about 10 second.
2.stir in carrot,add water and broth,bring a lively simmer over high heat,reduce heat to maintain a lively simmer and cook until very tender,about 26 minute
3.puree the soup.in batches in a blender until smooth[use caution when pureeing hot liquid s]stir in half and half and salt and pepper.
