Remove the thyme sprigs and bay leaf before blending until silky smooth and passing through a fine mesh sieve. Season to taste with salt and ground white pepper. To serve, divide among warm bowls.

Taste and correct the seasoning if necessary. Serve in soup bowls or in a soup tureen garnished with a blob of whipped cream, sprinkle with thyme leaves and thyme or chive flowers.

Serve in soup bowls or in a soup tureen garnished with a blob of whipped cream, sprinkle with thyme leaves and thyme or chive flowers. We'd like to hear your stories about moving house ...

R ich, deeply flavorful, and downright decadent, French onion soup is the treat-yourself comfort food I’ll never tire of. So much so that I’ve found infinite ways to sneak in ...

Irish colcannon and thyme soup - a modern twist on an old traditional ... Melt 1 tablespoon butter in a large saucepan over medium heat. Add potato, onion, 1/4 teaspoon salt, and 1/4 teaspoon ...

Mince the rosemary and thyme. Taste and adjust to your liking. You can use more broth to thin out the soup if too thick. Peel the onion and cut into four pieces. In a food processor, process the ...

In soup pot or large Dutch oven over medium heat, sauté onion and celery in oil until soft (about 4 minutes). Add thyme and mirin, season generously with salt and white pepper and sauté 2 ...