Recipe from Chef Kirk Fiore, Biltmore
- 1 onion, diced
- 2 celery stalks, diced
- 4 medium local carrots
- 2 tbs local honey
- 1 orange, juiced
- 1 qt water
- 1 tbs butter
- 1⁄2 cup heavy cream or milk
- salt and pepper to taste
- Combine all ingredients in a sauce pot.
- Cover and simmer on low heat.
- Cook 30-45 minutes until vegetables are soft.
- Allow to cool and puree in blender until smooth.
- Season with salt and pepper. Enjoy!