Ingredients
Units
Scale
- 1/2 cup Butter, unsalted,
- 1 medium Onion, coarsely chopped
- 1 Leek, trimmed, split lengthwise, chopped
- 3 Celery, stalks, chopped
- 3 Garlic cloves, crushed
- 1 small jalapeno, split lengthwise, seeded, and chopped
- 2 large Carrots, peeled, chopped
- 1/2 medium head of Savoy Cabbage, cored, and coarsely chopped
- 2 medium baking Potatoes, baking, peeled and coarsely chopped
- 2 medium white Turnips, peeled and chopped
- 1 medium Fennel bulb, chopped
- 1 medium Kohlrabi, peeled, coarsely chopped (opt)
- 1 medium Celeriac, pared, coarsely chopped
- 3 Broccoli stalks, coarsely cut up
- 12 sprigs Italian Parsley
- 10 cups Chicken Stock
- 3 cups whipping Cream
- Salt (to taste)
- Pepper (to taste)
- Sour Cream (garnish)
- Chives, fresh, chopped (garnish)
Instructions
- 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.
- 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 F 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.
