Winter Vegetable Potage
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Scan day: 08 February 2014 UTC
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Description: Contains cabbage, kohlrabi, jalapeño, leek, chives, and fennel bulb.
RecipeSource: Winter Vegetable Potage RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * WINTER VEGETABLE POTAGE Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Soups Masterchefs New york Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Butter, unsalted, 1 md Onion, coarsely chopped 1 ea Leek, trimmed, split -- lengthwise, chopped 3 ea Celery, stalks, chopped 3 ea Garlic, cloves, crushed 1 sm Chili, jalapeno, split -- lengthwise, seeded, and -- chopped 2 lg Carrots, peeled, chopped 1/2 md Cabbage, head, savoy, cored, -- coarsely chopped 2 md Potatoes, baking, peeled and -- coarsely chopped 2 md Turnips, white, peeled -- chopped 1 md Fennel, bulb, chopped 1 md Kohlrabi, peeled, coarsely -- chopped (opt) 1 md Celery, root, (celeriac), -- pared, coarsely chopped 3 ea Broccoli, stalks, coarsely -- cut up 12 ea Parsley, Italian, sprigs -- (cilantro) 10 c Stock, Chicken ** 3 c Cream, whipping Salt (to taste) Pepper (to taste) Cream, sour (garnish) Chives, fresh, chopped, -- (garnish) ** See recipes for Chicken Stock. In a large saucepan or casserole, heat up the butter over medium-low heat. Add the onion, leek, celery, garlic and jalapeno 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: ÿÿ 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
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| Date | Creation Date: 13-dec-1999 Expiration Date: 13-dec-2018 |