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Categories:
butter onions leeks celery stalks garlic pepper carrots cabbage potatoes baking white celery root broccoli florets stalks parsley chicken broth heavy whipping cream salt black pepper sour cream chives
Viewed: 32 - Published at: 5 years agoIngredients
- 1/2 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 jalapeno pepper split lengthwise, seeded, and chopped
- 2 large carrots peeled, chopped
- 1/2 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
Method
- 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.
- Puree 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 375F (190C) 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.
