This time of year it can be hard to be inspired to cook with local ingredients.  Here is a warm soup that might help.

Winter Root Soup
from Nourishing Traditions by Sally Fallon
serves 6-8
3 medium onions, peeled and chopped
2 leeks, washed, trimmed and sliced
4 carrots, peeled and sliced
2 turnips, peeled and sliced
1 rutabaga, peeled and sliced
3 parsnips, peeled and sliced
4 tablespoons butter
1 1/2 quarts chicken stock
several thyme sprigs, tied together
4 cloves garlic, peeled and mashed
pinch cayenne pepper
sea salt and pepper (or fish sauce and pepper)
pinch of nutmeg
creme fraiche 
Melt butter in a large, stainless steel pot and add onions, leeks, carrots, turnips, rutabaga, and parsnips.  Cover and cook gently about 1/2 hour over low heat, stirring occasionally.  Add stock, bring to boil and skim.  Add garlic, thyme and cayenne.  Simmer, covered, for about 1/2 hour until the vegetables are soft.  
Remove thyme and puree soup with handheld blender.  Season to taste.  If soup is too thick, thin with a little water.  Ladle into heated bowls and serve with cultured cream.  
Maybe this will inspire you to take a trip to your local winter farmers market and give local food a try, even in February!

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