King Aurthur Stone Soup
Roasted Root Vegetable Soup
As the nights get darker, the cool weather sneaks in, making it a perfect time for a soup that warms the soul.

Serves 6

Ingredients:

3EachParsnips, peeled, cubed
2EachRutabaga, peeled, cubed
2EachCarrots, peeled, cubed
2EachYellow Onion, peeled, sliced
1EachLeek, washed, sliced
3EachGarlic Cloves, peeled, sliced
3EachShallots, peeled and diced
1Bunch     Thyme, chopped
1Bunch     Sage, chopped
3       Each Bay Leaf, torn
1/2   Cup  Olive Oil
1Bottle      Imperial Red Ale, Lagunitas Brewery (22 Oz)
3Quarts    Water or Chicken Stock
2Each       Stones/Pebbles/Rocks, picked for flavor, washed well
  Sea Salt
  Four Peppercorn Blend (Black, White, Green and Pink)
Directions:

First prep all the ingredients, making sure that the cube size is consistent.  In a large sauté pan, cast iron skillet or dutch oven, over medium high heat, add each root vegetable separately with a tablespoon of olive oil and a touch of salt.  Stir occasionally; giving each side a nice caramelization.  This will add a nice color and sweetness to the vegetables, giving the soup depth.  Once each root vegetable is done, place into a large stock pot. 

Next, in the same pan, add the yellow onions and sauté over medium heat, until they are past transparent.  Add leeks, garlic, shallots and season with salt.  Continue to cook, until the mixture has a nice dark brown (not burnt) color are sweet aroma.  At the middle to end of cooking, start adding 2/3’s of the herbs, reserving the last 1/3 for the finishing of the soup.  As the mixture finishes it’s caramelization, deglaze the pan with the Imperial Red.  Stir the bottom of the pan to remove any browned bits.  Pour mixture in with other vegetables.  Add stones (does add a nice mineral component to the soup), bay leaves and water.  Bring to a simmer and cook for about 20-30 minutes or until all the vegetables are cooked through, but not overcooked into a mush.  Test for salt and pepper, adding remaining herbs. 

You can serve this soup a few different ways.  One being in a pumpkin, hollowed out, filled with boiling water for 10 minutes.  Another is to strain out the vegetables, distribute to the number of boils, then at table side, pour the broth over…