Carrot and Sunchoke Soup
Print recipe
| 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 | |