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deanmurphy
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PdfIn a large pot (or Instant Pot), saute onions in butter until translucent
Add carrots and potatoes and saute for 3 minutes more
Add stock, salt and pepper. Bring to a boil, cover, and reduce to a simmer.
Simmer for 2 hours or until carrots and potatoes are completely tender. (Instant Pot – High Pressure for 25 minutes and natural release).
Use an immersion blender or blender to puree until silky.
serve into bowls, drizzle with heavy cream and ghee.
Chef Janon Bourgeois