winter vegetable potage

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:
  =====
  
       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