Ingredients

For the soup:

• 1/4 cup extra virgin olive oil (EVOO)
• 3-4 cloves garlic, chopped or grated
• 2 carrots, thinly sliced
• 2 ribs celery with leafy tops, cut into 1/4-inch dice
• 2 leeks, halved and sliced into 1/4-inch pieces
• 2 parsnips, thinly sliced
• 2 medium starchy potatoes, peeled and cut into 1/2-inch dice
• 1 bulb fennel, cut into 1/4-inch dice
• 1 small butternut squash, peeled and cut into 1/2-inch dice
• Salt and freshly ground black pepper
• 2 large fresh bay leaves
• A bundle of fresh herbs, such as parsley, sage, thyme, marjoram or rosemary
• 1/2 cup dry white wine
• 2 cups chicken stock or vegetable stock
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• Freshly grated nutmeg, to taste

For the cheesy croutons:

• 4 tablespoons butter
• 2 tablespoons extra virgin olive oil (EVOO)
• 2 large cloves garlic, crushed
• 4 cups diced stale white peasant-style bread
• 1 cup grated Parmigiano Reggiano cheese

Description

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