1/4 c. shallots or scallions 1/4 c. gingerroot, peeled and minced
2 cloves garlic, minced 3 T. butter
4 c. chicken broth 1 lb. carrots
2 1/2 c. heavy cream 1/8 tsp. pepper
1/8 tsp. cayenne 1/8 tsp. nutmeg
1/4 tsp. fresh thyme, minced (or 1/8 tsp. dried thyme)
1/4 c. fresh chives salt
Mince shallots. Cut carrots into 1/2 inch slices. In a saucepan, cook
shallots, gingerroot, and garlic in the butter. Add 1 cup broth and the
carrots, and cook, covered with a buttered round of waxed paper and a lid,
over low heat for 30 minutes or until carrots are tender. In a blender,
puree mixture, and transfer to a large bowl. Stir in remaining 3 cups broth,
the cream, cayenne, nutmeg, salt and pepper. Chill soup, covered, for 2
hours. Just before serving, stir in thyme and chives.
