Jeannette Ferrary and Louise Fiszer, 'A Good Day for Soup'

Probably you have never licked your lips with glee over the prospect of eating a bunch of rutabagas or parsnips or anything else that qualifies as a winter root. But put together in this soup, these vegetables prove that the whole can taste better than the sum of its parts, especially under the dramatic influence of the chicken-apple sausage.

Recipe Talk: What is your favorite soup recipe?

3 Tbsp. olive oil

1 pound smoked chicken and apple sausage, cut in half lengthwise, and sliced 1/4-inch thick

1 large onion, chopped

1 leek, white part only, thoroughly washed and chopped

1/2 tsp. dried thyme

4 medium parsnips, peeled and diced

1 large rutabaga, peeled and diced

2 large carrots, diced

1 medium celery root, peeled and diced

6 cups chicken stock

1/2 cup half-and-half

Salt and pepper

In a large, heavy saucepan, heat oil over medium-high heat. Add sausage and brown on all sides. With a slotted spoon, remove sausage and set aside. Add onion and leek to saucepan and cook until soft, about 5 minutes. Stir in thyme, parsnips, rutabaga, carrots and celery root. Cook about 5 minutes, stirring occasionally. Add stock, bring to a boil, and reduce heat to a simmer. Cook until all vegetables are tender, about 30 minutes. Remove about 2 cups of soup mixture to a food processor or blender, and puree with half-and-half. Return to pot and add reserved sausage. Heat through, taste for salt and pepper, and serve.

Serves 8