Combine the Olive Oil, Butter, Garlic, & Thyme in a Soup Pan. Cook for about 1 Minute, add the White Wine & Chicken Broth, Potatoes, Carrots, Jerusalem Artichokes and simmer for about 30 minutes. Blend the Almonds and add to the soup with the Lemon Juice. Stir in. Add the Half n Half. Top with Cayenne & Cumin.
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