You are here

Winter Vegetable Potage

Whats.Cooking's picture
Ingredients
  Unsalted butter 1⁄2 Cup (8 tbs)
  Onion 1 Medium, chopped
  Leek 1 , trimmed, split lengthwise and coarsely chopped
  Celery stalks 3 , chopped
  Garlic 3 Clove (15 gm), crushed and chopped
  Jalapeno chili 1 Small, split lengthwise, seeded and chopped
  Carrots 2 Large, peeled and coarsely chopped
  Cabbage 1⁄2 Medium, cored and coarsely chopped
  Baking potatoes 2 Medium, peeled and coarsely chopped
  White turnips 2 Medium, peeled
  Fennel bulb 1 Medium, chopped
  Kohlrabi 1 Medium, peeled and coarsely chopped
  Celery root 1 Medium, pared and chopped
  Broccoli stalks 3 , cut up
  Italian flat leaf parsley 12
  Chicken stock 10 Cup (160 tbs)
  Whipping cream 3 Cup (48 tbs)
  Ground pepper To Taste
  Sour cream 1 Tablespoon (For Garnish)
  Chopped chives 1 Tablespoon (For Garnish)
  Salt To Taste
Directions

MAKING
1.Take a saucpan or casserole and put butter in it.
2.eat the butter on medium low flame and stir in onion, celery, leek, garlic and jalapeno in the pan.
3.Put the pan's lid on and cook for 30 minutes by stirring in between.
4.Put cabbage, carrots, potatoes, turnips, fennel, kohlrabi, celery root, broccoli, parsley in the pan.
5.Add stock enough to fill the pan and let it boil.
6.Once done, lower the heat and cook for 30 minutes till the vegetables are tender.
7.Blend the mixture in small amounts.
8.Put the soup back and allow to cook.
9.Put salt and pepper and cook.

SERVING
10.Serve in bowl, topped with sour cream and chives.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Winter, Healthy
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
20 Minutes
Cook Time: 
70 Minutes
Ready In: 
90 Minutes
Servings: 
2

Rate It

Your rating: None
4.485715
Average: 4.5 (14 votes)