Winter Vegetable Potage
|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)|
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.
10.Serve in bowl, topped with sour cream and chives.