Chester Aaron was one of the leaders of the “return to garlic” movement, and, in fact, was a major producer of gourmet garlics, and author of several books dealing with the stinking rose.

I first met him at one of Darrell Merrill’s Garlic Symposia, held in Tulsa in the early days of the 21^st century.

Although known as a garlic guy, Chester actually grew many things, all of which he utilized as a cook. He graciously shared this truly hearty soup recipe with me. It’s a little more complex than most soup recipes, but well worth the extra effort.

Chester Aaron’s Root Soup

6 beets, roots & green tops

3 turnips

8 carrots

3 parsnips

2 large white onions

¼ cup wine vinegar

Juice of 2 lemons

6 tbls honey

2 tbls butter

Salt & pepper to taste

1 head garlic, cloves separated and chopped.

Separate beetroots from greens. Cut beetroot into slices or cubes. Cover with water. Add vinegar, lemon juice and honey. Boil until tender. Remove from pot.

Chop beet greens. Add to pot and boil 10 minutes. Remover. Adjust sweet/sour flavor with more vinegar or honey.

Cut other roots into chunks and cook in a separate pot until tender. Reserve cooking water.

Slice onions and fry in butter, with the garlic, until golden.

In a large bowl add all roots except beets. Blend with immersion blender, and keep adding vegetable water as needed until soup has a fine, smooth texture. Pour into separate container.

Using immersion blender, bring beets, in their red juice, to same smooth texsture.

Mix beet puree into other vegetable liquid. Stir. Add salt & pepper to taste.