Rach on the Radio - Winter Vegetable Chowder

Winter Vegetable Chowder

• 1/4 cup EVOO – Extra Virgin Olive Oil
• 1 large bulb of fennel, quartered and thinly sliced
• 1 pound butternut squash, diced 1/2-inch 
• 2 to 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 chopped thyme, parsley and rosemary
• 1 teaspoon each dried sage and marjoram
• 3 cups vegetable or chicken stock
• 4 tablespoons butter
• 4 tablespoons flour
• 3 cups whole milk
• Salt and pepper
• Grated nutmeg, to taste
• Oyster crackers, for serving