Winter Carrot and Sunchoke Soup Recipe - Clean Plates

Ingredients

• 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