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Ingredients

• 1/4 cup extra virgin olive oil (EVOO)
• 1 large bulb fennel, quartered and thinly sliced
• 1 pound butternut squash, chopped into 1/2-inch dice
• 2-3 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 thyme, parsley and rosemary, chopped
• 1 teaspoon dried sage
• 1 teaspoon dried marjoram
• 3 cups vegetable stock or chicken stock
• 4 tablespoons butter
• 4 tablespoons flour
• 3 cups whole milk
• Salt and pepper
• Freshly grated nutmeg, to taste
• Oyster crackers, for serving

Description

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