Makes about 3 cups.
Ingredients
1 cup chicken stock
1 stick unsalted butter, diced
8 large carrots peeled, and sliced into 1-inch rounds
3 sprigs thyme
4 tablespoons sour cream or crème fraiche
3 tablespoons white vinegar
Pinch cayenne pepper
Salt and freshly ground pepper
Directions
Bring the chicken stock and butter to a boil along with a pinch of salt. Add the carrots and a splash of water to cover if necessary. Simmer for half hour, or until the carrots are very tender. Add the thyme in the last 3 minutes.
Drain the carrots, reserving the liquid. Discard the thyme. Blend the carrots along with half the cooking liquid and the remaining ingredients. You should have a smooth, but not soupy, puree. Add some of the remaining cooking liquid if the puree is too thick.
Adjust the seasoning and serve.
