When it’s hot and humid in St. Louis, I doubt many people hunger for soup. But cool weather has a different effect, and this is one of the soups my wife and I enjoy.

Some may ask how the soup got its name. It’s simple. I call this winter soup because I don’t make it in the summer.

Let’s eat while the soup is hot.

Winter Soup

3 carrots, chopped

1 potato, chopped

1 parsnip, chopped

1 turnip, chopped

1 onion, chopped

2 tablespoons olive oil

2 tablespoons butter

4 cups chicken broth

2 cups water

Salt to taste

Pepper to taste

1 tablespoon fresh ginger root, peeled and grated

11⁄4 cup cream

Juice of one lemon

2 tablespoons fresh dill, chopped

Put the carrots, potato, parsnip, turnip and onion into a large saucepan with oil and butter. Saute lightly over medium-high heat for a minute, then cover and sweat over low heat for 15 minutes, shaking the pan occasionally.

Add broth and water, return temperature to medium-high and bring to a boil. Reduce heat to medium and simmer for 20 minutes or until the vegetables become fork-tender.

Reserve a cup or two of the vegetables in a bowl. Set aside.

Add the ginger and puree the remaining vegetables and stock in a food processor until smooth.

Remove puree from heat and add lemon juice, cream, dill, reserved vegetables, salt and pepper to taste. If you have to reheat the soup, just remember it will curdle if you let it boil.