Winter Root Soup

This time of year it can be hard to be inspired to cook with local ingredients.  Here is a warm soup that might help.

Winter Root Soup

from Nourishing Traditions by Sally Fallon

serves 6-8

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

creme fraiche 

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.  

Enjoy!

Maybe this will inspire you to take a trip to your local winter farmers market and give local food a try, even in February!