Instructions: In large heavy saucepan or Dutch oven, heat oil over medium-high heat. Cut sausage in half lengthwise and cut into thin slices. Add to Dutch oven and brown on all sides. With a slotted spoon, remove sausage and set aside.

Add onion and leek to saucepan and cook until soft, about 5 minutes. Stir in thyme, parsnips, rutabaga, carrots and celery root, if using. Cook about 5 minutes, stirring occasionally. Add stock, bring to a boil and reduce heat to simmer. Cook until all vegetables are tender, about 30 minutes. Remove about 2 cups of soup mixture to a food processor or blender and puree with half-and-half. Return to pot and add reserved sausage. Heat through, taste for salt and pepper, and serve.

Note: If chicken and apple sausage isnt available, substitute another flavor of chicken sausage and add about 1/2 teaspoon liquid smoke to get the smokiness.

NOTES : Who says you dont like parsnips or rutabagas? In this soup, they combine with carrots to create an unusual soup with an unusual rich flavor.

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