There are two benefits to working from home: I had a window to look out of (since I worked from my kitchen table) and I was able to make lunch at home. In fact, I dragged out the root vegetables I had purchased at Union Square a few weekends before -- fingerling potatoes, carrots, parsnips and turnips -- and set to make soup.
Taking inspiration from Ina, I peeled (all but the fingerlings) and chopped the green market vegetables into small pieces, combining with diced onion and garlic, sea salt and Penzey's Parisien Bonnes Herbes mix. After 40 minutes in a 400 oven, they were ready to join the broth and chicken bubbling on the stove. I let a handful of egg noodles cook in the broth (yes, it's a double carb soup) and stirred in a teaspoon of dill just before serving...myself.
Although the garlic flavor was a little too pronounced, the end result was hearty and healthy, and gave me enough energy to go out and shovel eight inches of snow off the car. Spring cannot come soon enough.
Chicken Soup with Roasted Root Vegetables