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.
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Add the carrots, sunchokes and stock, and simmer until the vegetables are tender.
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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.
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Good food brings people together.
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