Think there’s no local produce left this late in winter? Au contraire mon frère and chère. Among other things, we still have onions and potatoes and root vegetables and herbs enough to make a perfect soup. Ward off the chilly weather with a pot of this simmering on the stove.
Winter Vegetable Soup
1 Tb Extra Virgin Olive Oil
3/4 c Onion, chopped
2 Tb Garlic, minced
1 c Celery Root, diced
1 c Potatoes, cubed
1/2 c Sweet Potatoes
1/4 c Parsnips, diced
1/2 c Carrot, diced
1/4 c Turnip, diced
Salt & Fresh Ground Pepper to Taste
Pinch Each: Thyme, Sage, Marjoram and Savory
1 Tb Rolling Hills Garlic Vinegar
3 c Homemade Chicken Stock from Apple Ridge Farm
Saute onions till soft, add the garlic and saute 1 minute. Add all the remaining vegetables and stir-fry over high heat several minutes, then add all remaining ingredients and simmer till vegetables are tender.
This soup is even better the next day.