Winter vegetable potage

 
                           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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