Carrot and Sunchoke Soup

Carrot and Sunchoke Soup

Carrot and Sunchoke Soup
Serves 4-6
Prep time 1 hour, 30 minutes
Cook time 1 hour
Total time 2 hours, 30 minutes
Meal type Soup

Ingredients

  • 1 1/2lb carrots (peeled and rough chopped)
  • 1 Large Spanish onion (rough chopped)
  • 1lb sunchokes (scrubbed (also called Jerusalem artichokes) quartered)
  • 8 sage leaves (snipped with a scissors)
  • 1 tablespoon ghee (or other neutral oil)
  • 1 cup cream (optional)
  • 1 quart beef stock
  • 1-2 teaspoon kosher salt

Directions

Step 1
Melt butter over low heat, and add onions
Stir and let onions soften, about 5 minutes
Step 2
Add carrots, sunchokes and sage, stir well and add stock
Cover, lower heat and let simmer for 45 minutes to one hour, until all vegetables are tender
Step 3
Taste broth for seasoning, and add salt
Puree with immersion blender or in a blender
If using it add cream or use it to garnish the soup by drizzling it and swirling with a knife tip

Serve either hot or chilled
Garnish with a small sage leaf
T w i t t e r