Angie, this one is for you

My SIL, Angie, is still getting CSA shares, even in December.  And she lives in the cold north of all places.  She is also blogging her commitment to use her harvest to get out of the pasta-pizza trap.

Angie, I'm envious!  Our local CSA's gave out weeks ago, most of them way before Halloween.  I had to resort to bagged veggies for Thanksgiving.

But when you posted your haul of yummy root veggies this week from the farm, all I could think about was "Harvest Bisque" and "Roasted Root Vegetables", two of my favorite recipe finds for this year.

We had "Roasted Root Vegetables" for T-giving dinner.  I used potatoes, sweet potatoes, garlic, parsnips, carrots, turnips and rutabaga.  I cut a sprig of rosemary from my yard and omitted the balsamic vinegar. My only suggestion is to cut the veggies a little bigger than the recipe says.  They tend to shrivel a bit as they roast.  (And yes, my parsnips and sweet potatoes came in bags, probably from foreign countries!)

The Harvest Bisque recipe is mine.  I'm still fiddling with it.  I was inspired by a recipe a friend made gave us to sample at his restaurant. (He's the chef at arguably ne of the best restaurants in Virginia.)  Anyway, mine isn't as good as his....yet.  But it's a good start.  Do with it what you wish.

Knoonell's Virginia Harvest Bisque

1 medium onion, diced
3 stalks celery diced
1 large clove garlic, minced
1 small butternut squash (or 1/2 a large)
3-6 parsnips peeled and diced (more parsnips add sweetness and a nutty taste)
2 potatoes, peeled, cubed
3 carrots, peeled, cubed
3-6 cups chicken broth, vegetable broth or water - enough to cover the veggies in the pot
2 c apple cider
1/2 c white wine
2 t ginger
Salt and fresh pepper to taste

Sautee onion, garlic and celery in 2 T butter until soft and slightly browned.  Meanwhile, cover the the rest of the veggies in a large soup pot with broth or water.  add cider, wine and ginger and cook until soft (I poke them with a fork.  When the fork can go through all the different kinds of veggies, they're done.)

When the veggies are done, add the onion mixture and use a blender to puree the soup until smooth.  Add salt and pepper to taste.

Sprinkle nutmeg on top before serving and add fresh bread or buttered coutons and a salad and dinner is done.