Winter Vegetable Potage

* Exported from MasterCook *

WINTER VEGETABLE POTAGE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Masterchefs
New york

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Butter, unsalted,
1 md Onion, coarsely chopped
1 ea Leek, trimmed, split
-- lengthwise, chopped
3 ea Celery, stalks, chopped
3 ea Garlic, cloves, crushed
1 sm Chili, jalapeno, split
-- lengthwise, seeded, and
-- chopped
2 lg Carrots, peeled, chopped
1/2 md Cabbage, head, savoy, cored,
-- coarsely chopped
2 md Potatoes, baking, peeled and
-- coarsely chopped
2 md Turnips, white, peeled
-- chopped
1 md Fennel, bulb, chopped
1 md Kohlrabi, peeled, coarsely
-- chopped (opt)
1 md Celery, root, (celeriac),
-- pared, coarsely chopped
3 ea Broccoli, stalks, coarsely
-- cut up
12 ea Parsley, Italian, sprigs
-- (cilantro)
10 c Stock, Chicken **
3 c Cream, whipping
Salt (to taste)
Pepper (to taste)
Cream, sour (garnish)
Chives, fresh, chopped,
-- (garnish)

** See recipes for Chicken Stock.

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.

NOTE:
ÿÿ

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.

Source: New York's Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Seppi Renggli, The Four Seasons
Restaurant, New York

Owners: Tom Margittai, and Paul Kovi
Pastry: Bruno Comin



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