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.