Soup-erior Fowl Play
A Creamy French Chicken and Carrot Soup with Thyme and a Silky Finish
55 minutes
Serves 4
DinnerFrenchGluten-free
Herb's take
French grandmothers everywhere would approve: this velvety chicken carrot soup lets you master the art of building flavor through sautéing and blending. You'll learn why pureeing hot soup is both an act of trust and a ticket to ultra-smooth results.
Ingredients
Yield
4
Instructions
- 01Heat the butter and olive oil together in a large Dutch oven over medium heat until foaming.
- 02Add onion and celery and cook, stirring often, until softened but not browned, about 5 minutes.
- 03Stir in the carrots and cook 4 minutes to begin releasing sweetness.
- 04Add the garlic and cook just until fragrant, about 40 seconds.
- 05Increase heat to medium-high and add the chicken pieces. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until just opaque on the outside, about 3 minutes.
- 06Pour in the chicken broth, scraping the bottom to release any browned bits.
- 07Add thyme sprigs and bay leaf. Bring to a simmer, then reduce heat to low and cover. Cook for 20 minutes, until carrots are very tender and chicken is cooked through.
- 08Remove bay leaf and thyme sprigs, then let the soup cool off heat for 8 minutes.
- 09Working in batches, puree the soup in a blender until perfectly smooth, then return to the pot.
- 10Stir in the heavy cream and rewarm over low heat just until hot but not boiling.
- 11Add lemon juice and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasoning as needed.
- 12Ladle into bowls, garnish with parsley, and serve immediately with crusty bread if you like.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.