Potage légumes d'hiver
1/2 cup butter unsalted,
1 medium onion coarsely chopped
1 each leek 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 celery root, (celeriac) pared, coarsely chopped
3 each broccoli florets stalks, coarsely cut up
12 sprigs parsley leaves
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.
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.
