Root Vegetable Soup


3 tablespoons butter
6 small turnips, peeled and diced
1 medium onion, diced
3 carrots, diced
2 celery stalks, diced
3 sprigs fresh thyme
2 bay leaves
2 medium potatoes, diced
6 cups vegetable stock
generous pinch each: ground cloves and hot pepper
sea salt and fresh ground pepper to taste
½ cup toasted walnuts

In a big pot, sauté together the butter, turnips, onion, carrots and celery until onions begin to turn golden brown. Add remaining ingredients (except walnuts) and simmer for 25 minutes. Remove 2 cups of soup, (avoiding the bay leaves) and puree in blender or food processor, return to pot. Serve garnished with nuts.

Bonnie West