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1
In a large saucepan or casserole, heat up the butter over medium-low heat.
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2
Add the onion, leek, celery, garlic and jalapeno pepper chili.
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3
Cook, covered for 30 minutes, stirring occasionally.
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4
Add the carrots, cabbage, potatoes, turnips, fennel, kohlrabi, celery root, broccoli, parsley, and enough stock to nearly cover.
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5
Bring the contents to a boil; lower heat and simmer, uncovered, for 30 minutes or until very tender.
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6
Puree the soup, working in batches as necessary, in a processor or blender.
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7
Rinse out the pan, pour the soup back into the saucepan, and bring the soup to a simmer.
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8
Add cream and salt and pepper to taste; heat back up to simmer.
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9
Serve with garnish of sour cream and chives.
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10
NOTE: At Thanksgiving dinner at The Four Seasons, this soup is served in a hollowed-out acorn squash.
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11
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.
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12
Pour in the finished soup and bake on a baking sheet, uncovered, at 375F (190C) until the squash is tender, about 30 minutes.
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13
The squash will be tender enough to be scraped from the shell and eaten with the soup.
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14
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.
