Rich and hearty, this warming blend of root vegetables satisfies on a crisp, cold day.

Preparation

Heat oil in a small sauce pot until simmering. Pick all but 2 sprigs of sage. Fry the picked sage in the oil until it goes quiet. Remove from oil and place on a paper towel to drain. Lightly season with salt. Reserve for garnish.

Heat a large, heavy-bottomed sauce pot over medium heat. Melt the butter then add the shallot and onion. Sauté until wilted and just beginning to brown.

Tie the thyme, cinnamon stick, 2 sprigs of sage, peppercorns, and bay leaf in cheesecloth, or tie together with a string. Add to the pot and deglaze with white wine. Reduce to a syrupy consistency.

Add the remaining vegetables and chicken stock. Bring to a simmer and cook until the vegetables are very tender. Remove the herb and spice bundle, being sure to press all liquid from the cheesecloth back into the soup.

Puree in batches in a blender and strain through a fine mesh strainer. Return puree to the pot and bring to a simmer while stirring occasionally. When simmering, add the cream and season with salt and white pepper. Adjust the consistency to your liking with additional stock or cream.

Serve garnished with fried sage leaves.