Recipe courtesy of Brooklyn Bouillon.
Winter Carrot and Sunchoke Soup
SERVES
4PREP TIME
00 minCOOK TIME
00 minIngredients
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
Pinch cayenne
Pinch nutmeg
Sea salt
White pepper
Garnish: crème fraîche and chives
Directions
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.
Good food brings people together.
So do good emails.
Good food brings people together.
So do good emails.
