Popular
Latest From the Show
Winter Vegetable Chowder
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1/4 cup EVOO Extra Virgin Olive Oil
- 1 large bulb of fennel, quartered and thinly sliced
- 1 pound butternut squash, diced 1/2-inch
- 2 to 3 carrots, peeled and thinly sliced
- 2 large parsnips, peeled and thinly sliced
- 1 medium onion, chopped
- 2 leeks, halved and thinly sliced
- 4 cloves garlic, thinly sliced
- 1 large fresh bay leaf
- 2 tablespoons each chopped thyme, parsley and rosemary
- 1 teaspoon each dried sage and marjoram
- 3 cups vegetable or chicken stock
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups whole milk
- Salt and pepper
- Grated nutmeg, to taste
- Oyster crackers, for serving
Yield
Serves: 4-6
Preparation
Heat EVOO in a large soup pot over medium-high heat. Add fennel, squash, carrots, parsnips, onions, leeks, garlic, fresh and dried herbs. Cook partially covered, stirring occasionally to soften, 8-10 minutes. Add stock and simmer while you make white sauce.
In a saucepan, melt butter over medium heat. Whisk in flour, cook 1-2 minutes then add milk and simmer to thicken. Season with salt, pepper and nutmeg. Once thickened, combine sauce with soup and keep warm over low heat until ready to serve. Top each bowl with oyster crackers.