Rhoneisms – by Patrick Rhone

Winter Stew

The first real snow of the season fell last night. The wind has picked up and the first true blush of cold is in the air. A perfect day for this recipe…

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
3/4 cup of half-n-half

Directions…

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.
Salt and Pepper to taste.

I usually also throw in a half stick of butter because butter makes everything better.

Enjoy!

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