This soup recipe does not sound at all special, but that impression could not be more wrong! A simple assortment of root vegetables, stock, a little salt, pepper and fresh dill, is all simmered together until the vegetables are tender. So easy, and the result is amazing! A little sweet from the fennel, carrots, and yams, which contrast the earthy onion, turnip, and celery root. Definitely a surprise favorite at the cafe! Serves 12 (Divide by three for 4 servings only)

Equipment needed: Stock Pot Chefs Knife Cutting Board

1 large yellow onion, diced

2 ribs of celery, sliced 1/2" thick

1 bulb of fennel (anise), top stalks removed, quartered and cored, then diced into 3/4" pieces

6 carrots, peeled and sliced 3/4"' thick, large end halved and sliced

3 parsnips, peeled and diced into 1" pieces

3 large Garnet yams, peeled and diced into 1"

3 turnips, peeled and diced into 1" pieces

1 bulb celery root, ends trimmed, peeled, quartered and cored, cut into 1" pieces

14 cups of chicken or vegetable stock

1 bunch of fresh dill, chopped

Kosher salt and freshly-ground black pepper, to taste

Combine vegetables and stock in a large pot with lid. Bring to a boil, then reduce heat and simmer gently for 45-50 minutes, or until the vegetables are tender. Add the dill.

Taste and add salt and pepper to taste.