Winter vegetable bisque

 The best part about the weather turning gross, is hot soups!  You can easily make this in a crock pot all day, or it doesn’t even take long to make when you get home from work. Here’s what you will need:

•  1 TB. olive oil
• 1 medium yellow onion, chopped
• 3 large parsnips, peeled and thinly sliced
• 2 carrots, thinly sliced
• 1 medium russet potato, peeled and diced
• 1 celery rib, thinly sliced
• 1 garlic clove, minced
• 1/4 cup white wine
• 5 cups chicken stock (or vegetable stock)
• 1 1/2 tsp. fresh thyme, or 1 tsp. dried
• salt and pepper to taste

1. Heat the olive oil in a large pot over medium heat.  Add the onion, cover, and cook until softened, about 5 minutes.  Add the parsnips, carrots, potato and celery.  Cover and cook until the veggies are soft, bout 10 minutes.  Stir in the garlic, wine and stock.  Bring mixture to a boil, then reduce heat to low.  Add the thyme, season with salt and pepper to taste, and simmer for 20-30 minutes.  
2. I have a blender stick, so you could use that to puree the soup, otherwise, in batches, carefully transfer the mixture to a blender or food processor and process until smooth.  Serves 4-6.  
3. If you make it in a crock pot, throw all the ingredients in, and cook it on low all day.  I just puree it when I get home!