Roasted Winter Vegetable and Fennel Chowder


Spice up those cold winter days with local flavor. This hearty ode to winter veggies is chock full of ingredients that you can find straight from Keystone State farms this time of year.


6 cups chicken broth
1 cup heavy cream
2-3 turnips (about 1 ½ pounds), peeled
2 parsnips, peeled
2 carrots, peeled
2 leeks, white part only
1 fennel bulb (reserve fronds for garnish)
6 cloves garlic, peeled
1 medium onion, diced
2 stalks celery, diced
1 apple, peeled and chopped
2 russet potatoes, peeled and diced
4 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon ground black pepper
½ teaspoon dried thyme


Cut the turnips, parsnips, carrots, leeks and fennel bulb into ½-inch pieces and toss with garlic cloves, 2 tablespoons oil, salt, pepper and thyme. Roast in a single layer on a large baking sheet at 375 degrees for 45 minutes or until vegetables are caramelized on outside and tender throughout.

While vegetables are roasting, heat remaining oil in stock pot or dutch oven over medium heat. Sauté and onion, celery and apple until lightly browned, about 10 minutes. Add potatoes and sauté for two minutes before adding chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10 minutes. Add roasted vegetables and simmer another five minutes. Remove from heat.

Puree soup in batches using a blender or in the pot using and immersion blender. Whisk in cream. If soup is too thick, add hot water to thin to desired consistency. Season with additional salt and pepper to taste. Serve hot and garnish with chopped fennel fronds.