Parsnip and Fennel Veloute

about 3 liters homemade or organic chicken stock

1 1/2 large yellow onions, chopped

1 large leek, white and light green parts only, sliced

4 large parsnips, chopped (discard tough core)

1 fennel bulb, trimmed, quartered and chopped

1/2 cup butter

3/4 cup flour

kosher salt/fresh ground pepper

Note: Keep chicken stock hot on the stove in a separate pot.

Add parsnips and fennel to a medium pot and add stock to cover. Bring to a simmer and cook until vegetables are just barely tender to the tip of a knife (par cooked).

In a large, heavy-bottomed, pot over medium heat, melt butter. Add onions and leeks and cook, stirring with a wooden spoon, until tender. Add flour and stir to thoroughly coat onions and leeks and cook the flour. Add a couple ladles of stock, stirring, until it’s a thick, bubbly paste. Add the parsnips, leeks and the stock they cooked in, stirring as it comes back up to a simmer. Keep adding ladles of hot stock until you reach a “creamed soup consistency” (no kidding, that’s what he said).

Allow soup to simmer, stirring occasionally, until veg is very soft. Puree, using a hand blender, and return to heat. Add stock, if needed, and season with salt and pepper.

Pictured with a toasted, smoked gruyere "cracker" and apple garnish.