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


  • 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.