Cream of Vegetable Soup

• 2 medium onions, peeled and chopped
• 2 carrots, peeled and chopped
• 4 tablespoons butter
• 4 medium potatoes
• 2 quarts chicken broth
• 3 sprigs thyme, tied together
• 12 teaspoon pepper
• 4 zucchini, sliced
• sea salt, to taste
• pepper, to taste
• creme fraiche
• crouton

1. Melt the butter in a large soup pot.
2. Add the carrots, onions and carrots and cook.
3. Cover and cook on low for about 30 minutes, or until the vegetables are tender.
4. Add the potatoes and the broth, bring to a rapid boil.
5. Reduce the heat and add the thyme and pepper.
6. Cover, cook until the potatoes are soft.
7. Add zucchini and cook for about 5 to 10 minutes, or until tender.
8. Remove the thyme, and puree the soup in a blender or with a handheld blender, thinning with water if needed.
9. Season to taste and serve with creme fraice and croutons.

onions, carrots, butter, potatoes, chicken broth, thyme, pepper, zucchini, salt, pepper, creme fraiche, crouton

Taken from www.food.com/recipe/cream-of-vegetable-soup-278607 (may not work)