Hands-down, my favorite place to spend a Sunday (or any day in between) is at a farmer’s market. I love the smells, sights and energy that one can find wandering between the stands. They aren’t flashy or pretentious- just simple tables studded with seasonal bounty and old fashioned cash registers. Everyone seems to be wearing a smile, even in the cold temperatures of the winter.

I live in Washington, D.C. and FRESHFARM Markets operates numerous farm stands in the Chesapeake Bay region. I was spending my morning in their Dupont Circle location. The reason I choose this spot over others is that I know their markets are “producer-only,” meaning that their “farmers and producers may sell only what they grow, raise or make on their own farms.” I’ve often stumbled into so-called farmer’s markets only to find that much of what they have to offer is not local nor in season. At FRESHFARM, they offer everything from eggs and dairy, to meats, vegetables, honey and soaps. The scents are so amazing, it’s impossible to leave without purchasing something. It’s a true culinary and sustainable gem in the heart of a city.

Today, as I often do, I went with nothing in particular in mind. I simply go and see what inspires me. I found award winning buffalo mozzarella from Blue Ridge Dairy Co. in Leesburg, Virginia that I simply couldn’t pass up. Drizzled with a little balsamic vinegar, I knew it would be a simply delicious and creamy treat. I was also easily sold on purchasing Lavender Aloe Vera Soap from Welsh Gardens in Warrenton, Virginia after the friendliest man offered to actually wash my hands for me. The amazing smell of lavender intoxicated me straight to the cash register! I think I’ve washed my hands a half dozen times this afternoon just to catch a whiff!

While it was a beautifully sunny day, the wind was biting and the temperature was barely above freezing. I was looking for a comforting and warm meal to create when I came home. At one stand I found huge Yukon gold potatoes along with a couple of parsnips. At another, it was purple and gold turnips. The idea came together to create a thick and creamy soup which inevitably led me back to the dairy stand for some freshly churned butter- there’s truly nothing like real butter.
After roasting my vegetables along with onion and garlic and a few spices, I created a hearty, stick-to-your-bones kind of soup that left me satisfied and warm.

*Quick disclaimer: I’m not the best at exact measurements, but since it isn’t baking, feel free to play around a little with the ingredients to please your own tastes.

Winter Potato Soup

• 1 large Yukon gold potato
• 2 parsnips
• 5 turnips (mix of purple and gold)
• One small onion
• 2 cloves garlic
• Roughly 2 cups chicken stock
• Olive oil
• Salt & pepper
• Thyme
• Nutmeg
• Dried bay leaves
• ¼ cup or so, butter
• Roughly 1½ cups milk

1. Cut the vegetables into ½ inch chunks—roughly all the same size for more even cooking.
2. Spread onto a baking sheet and toss with some olive oil, salt and pepper.
3. Roast at 400 degrees for about 30 minutes, flipping the veggies around half way through.
4. Set aside ½ cup of the potatoes and place the rest of the roasted vegetables in a food processor.
5. Add a little chicken stock and begin to process on low speed adding stock in a stream until you’ve reached a smooth consistency.
6. Pour the mixture into a deep pot, throw in a couple of bay leaves, dried thyme, and just a sprinkle of nutmeg. At this point your soup will be thick and smooth.
7. Cut your butter into chunks and stir it in until melted.
8. Add your milk until you reach your “soup consistency,” along with the reserved potatoes to give the soup some texture (I cut the potatoes a little smaller as well).
9. Cook on low until thoroughly warmed and test for seasoning before serving.
10. To serve, I added a dollop of sour cream and some parsley that I also purchased on my trip. And since I’m a sucker for a little “kick,” I added a few splashes of hot sauce.

If you make it, I hope you enjoy!

Cheers and happy eating!

Check out Holly’s blog, My Life Through Food