Winter Root Soup
from Nourishing Traditions by Sally Fallon
3 medium onions, peeled and chopped
2 leeks, washed, trimmed and sliced
4 carrots, peeled and sliced
2 turnips, peeled and sliced
1 rutabaga, peeled and sliced
3 parsnips, peeled and sliced
4 tablespoons butter
1 1/2 quarts chicken stock
several thyme sprigs, tied together
4 cloves garlic, peeled and mashed
pinch cayenne pepper
sea salt and pepper (or fish sauce and pepper)
pinch of nutmeg
Melt butter in a large, stainless steel pot and add onions, leeks, carrots, turnips, rutabaga, and parsnips. Cover and cook gently about 1/2 hour over low heat, stirring occasionally. Add stock, bring to boil and skim. Add garlic, thyme and cayenne. Simmer, covered, for about 1/2 hour until the vegetables are soft.
Remove thyme and puree soup with handheld blender. Season to taste. If soup is too thick, thin with a little water. Ladle into heated bowls and serve with cultured cream.
Maybe this will inspire you to take a trip to your local winter farmers market and give local food a try, even in February!