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.
Calories 2674 Calories from Fat 1637
% Daily Value*
Total Fat 183 g281.7%
Saturated Fat 113.6 g567.8%
Trans Fat 0 g
Cholesterol 658 mg219.3%
Sodium 2528.3 mg105.3%
Total Carbohydrates 184 g61.2%
Dietary Fiber 30.2 g120.6%
Sugars 70.7 g
Protein 51 g101.4%
Vitamin A 335% Vitamin C 558.6%
Calcium 71.9% Iron 63.7%
*Based on a 2000 Calorie diet