Heather, a self-proclaimed descendant of “pot-pie-people,” explained that this soup evolved from her foray into learning to be a grown-up. The recipe evolved from one she found in a French cookbook checked out of her college library, after moving into her first apartment. The book was a bold choice for a beginning cook and this recipe was initially chosen as the modest option out of many with extravagant ingredients and techniques. Simplified by skipping the work of puréeing the final product, this  ‘remixed’ version is  far from the fussy original.

SOUP, FRENCH STYLE

• Consommés: clear soup made from stock that has been clarified with a process using egg whites to remove fat
• Potages: thick soups of meat and vegetables boiled together with water until they form into a thick mush
• Bisques: smooth, creamy soup based on a strained seafood broth
• Soupes: served atop slices of bread
• Bouillabaisse: a traditional Provençal fish stew
• Soupe Moulinée: coarsely-puréed soup
• Veloutés: finely puréed creamy soup with a roux base

The essential oil derived from thyme (thymol) is an antiseptic and is the main active ingredient in Listerine.

HEATHER’S THYME SOUP (EXTENDED REMIX)

• 1 cup macaroni
• 1 small onion
• 1 stalk celery
• 1 large carrot
• 1 cup corn
• 3 tbsps olive oil
• 20 sprigs thyme
• 1 bay leaf
• 6 peppercorns
• 2 qts water
• 12 large cloves garlic
• salt/pepper
• 1 cup light cream
• 1 medium leek

1. Chop onion, leek, celery, carrot.
2. Toss in pot bottom with oil and corn.
3. Stir 5-10 minutes on medium heat.
4. Add water and macaroni.
5. Place strainer in pot.
6. Let simmer while counting thyme.
7. Toss thyme, bay leaf, peppercorns [in the strainer].
8. Peel and slice garlic, toss [in the strainer].
9. Heat between medium/high.
10. Stir occasionally.
11. When it boils, cover.
12. Simmer 15 minutes, stirring occasionally.
13. [Add] salt and pepper [to taste].
14. Add cream.
15. Serve with warm bread.