Makes/Yield 8 servings Prep Time 20 min Dinner: Vegetarian

2 tablespoons butter 1 yellow onion, diced 3 cups carrots, diced 1 cup wine 4 cups sweet potato, peeled and diced 4 cups broth ½ cup cream 4 ounces sharp cheddar kosher salt pickled shallots 2 shallots, thinly sliced ½ cup rice wine vinegar 2 tablespoons sugar 1 teaspoon kosher salt

1. In a large pot, melt the butter and add the onions and carrot and sweet potato. Sweat the vegetables until soft about 5 minutes. 2. Add the wine and stir. Add the broth and put a lid on the pot and cook on low heat until soft, about 15 minutes. 3. Puree in a blender (in batches) until smooth. 4. Add back to the pot and gently reheat. Whisk in the cream and the cheddar cheese and season with kosher salt to taste. TO MAKE THE PICKLED SHALLOTS: 1. In a small pan, heat up the rice wine vinegar, sugar and salt. Bring to a simmer. Add the shallots and remove from the heat. Let the shallots sit in the brine for about 15 minutes. 2. Dish up the soup and top with the pickled shallots.