1 small onion chopped
2tsp Olive Oil
8 cloves of garlic, minced
3 lbs of seasonal long storage root veggies (carrots, turnips, parsnips, rutabagas. celeriac, sunchokes)
6 cups of vegetable stock
¾ cup of half-n-half
— Saute onions in oil
— Add chopped roots and garlic; sauté for ten minutes
— Add vegetable stock and bring to simmer
— Simmer until veggies are tender (approx. 30 min)
— Cool soup to lukewarm, then purée (I use an immersion blender and leave it quite a bit chunky)
— Wisk in half-n-half and return to simmer to heat before serving.