Winter Carrot and Sunchoke Soup
PREP TIME00 min
COOK TIME00 min
2 Tbsp. unsalted butter
1 Tbsp. extra-virgin olive oil
2 onions, chopped
2 lbs. carrots, chopped
1 lb. sunchokes, chopped
4 c. Brooklyn Bouillon Pasture-Raised Chicken Stock or Farm Fresh Vegetable Stock
1/2 c. heavy cream
Garnish: crème fraîche and chives
Melt the butter with the olive oil in a large pot over medium heat. Add the onions and cook, stirring often, until slightly caramelized, about 10 minutes.
Add the carrots, sunchokes and stock, and simmer until the vegetables are tender.
Carefully transfer contents to a blender and blend until smooth. Return soup to the pot, and stir in heavy cream.
Season with cayenne, nutmeg, sea salt and white pepper. Garnish with crème fraîche and chives.