Winter Vegetable Potage Recipe

Name: Winter Vegetable Potage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter unsalted,; 1 medium onions coarsely chopped; 1 each leeks trimmed, split lengthwise, chopped and well washed; 3 each celery stalks, chopped; 3 each garlic cloves, crushed; 1 small jalapeno pepper split lengthwise, seeded, and chopped; 2 large carrots peeled, chopped; 1/2 medium cabbage head, savoy, cored, coarsely chopped; 2 medium potatoes baking, peeled and coarsely chopped; 2 medium turnip white, peeled and chopped; 1 medium fennel bulb bulb, chopped; 1 medium kohlrabi peeled, coarsely chopped; 1 medium celery root, (celeriac) pared, coarsely chopped; 3 each broccoli florets stalks, coarsely cut up; 12 sprigs parsley leaves italian or cilantro; 10 cups chicken broth; 3 cups heavy whipping cream (whipping cream); 1 x salt to taste; 1 x black pepper to taste; 1 x sour cream garnish; 1 x chives fresh, chopped, garnish

Servings: persons

1/2 cup butter unsalted,
1 medium onions coarsely chopped
1 each leeks trimmed, split lengthwise, chopped and well washed
3 each celery stalks, chopped
3 each garlic cloves, crushed
1 small jalapeno pepper split lengthwise, seeded, and chopped
2 large carrots peeled, chopped
1/2 medium cabbage head, savoy, cored, coarsely chopped
2 medium potatoes baking, peeled and coarsely chopped
2 medium turnip white, peeled and chopped
1 medium fennel bulb bulb, chopped
1 medium kohlrabi peeled, coarsely chopped
1 medium celery root, (celeriac) pared, coarsely chopped
3 each broccoli florets stalks, coarsely cut up
12 sprigs parsley leaves italian or cilantro
10 cups chicken broth
3 cups heavy whipping cream (whipping cream)
1 x salt to taste
1 x black pepper to taste
1 x sour cream garnish
1 x chives fresh, chopped, garnish

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

2085

kcal

Calories

116

Fat

Carbs

201

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 cup butter unsalted,, 1 medium onions coarsely chopped, 1 each leeks trimmed, split lengthwise, chopped and well washed, 3 each celery stalks, chopped, and more.

Yes, Winter Vegetable Potage falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Winter Vegetable Potage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions