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Winter Vegetable Potage

 

A hearty soup just loaded with a huge variety of winter vegetables
132

Yield

8

servings

Prep

30

min

Cook

1

Ready

2

hrs

Trans-fat Free
 

Ingredients

½ cup butter
unsalted,
1 medium onions
coarsely chopped
1 each leeks
trimmed, split lengthwise, chopped and well washed
*
3 each celery
stalks, chopped
3 each garlic
cloves, crushed
1 small jalapeño pepper
split lengthwise, seeded, and chopped
*
2 large carrots
peeled, chopped
½ medium cabbage
head, savoy, cored, coarsely chopped
*
2 medium potatoes
baking, peeled and coarsely chopped
2 medium turnip
white, peeled and chopped
*
1 medium fennel bulb
bulb, chopped
*
1 medium kohlrabi
peeled, coarsely chopped
*
1 medium celery
root, (celeriac) pared, coarsely chopped
*
3 each broccoli florets
stalks, coarsely cut up
*
12 sprigs parsley leaves
italian or cilantro
10 cups chicken broth
3 cups heavy whipping cream
(whipping cream)
1 x salt
to taste
*
1 x black pepper
to taste
*
1 x sour cream
garnish
*
1 x chives
fresh, chopped, garnish
*

Directions

In a large saucepan or casserole, heat up the butter over medium-low heat. Add the onion, leek, celery, garlic and jalapeno pepper chili. Cook, covered for 30 minutes, stirring occasionally.

Add the carrots, cabbage, potatoes, turnips, fennel, kohlrabi, celery root, broccoli, parsley, and enough stock to nearly cover.

Bring the contents to a boil; lower heat and simmer, uncovered, for 30 minutes or until very tender.

Purée the soup, working in batches as necessary, in a processor or blender. Rinse out the pan, pour the soup back into the saucepan, and bring the soup to a simmer.

Add cream and salt and pepper to taste; heat back up to simmer. Serve with garnish of sour cream and chives.

NOTE: At Thanksgiving dinner at The Four Seasons, this soup is served in a hollowed-out acorn squash. To serve it this way, slice off the tops and a thin sliver from the bottom of the acorn squash (this is so the squash can 'sit up' on its own) then hollow out the insides.

Pour in the finished soup and bake on a baking sheet, uncovered, at 375℉ (190℃) until the squash is tender, about 30 minutes. The squash will be tender enough to be scraped from the shell and eaten with the soup.

The vegetables in this soup can be varied according to what is in season, as long as you maintain the proportion of solids to liquid.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 466g (16.4 oz)
Amount per Serving
Calories 42668% of calories from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 19g 93%
Trans Fat 0g
Cholesterol 101mg 34%
Sodium 564mg 23%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 9%
Sugars g
Protein 21g
Vitamin A 108% Vitamin C 46%
Calcium 9% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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