Winter Carrot and Sunchoke Soup | Clean Plates
Winter Carrot and Sunchoke Soup | 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
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