8 servings
1/2 c Butter, unsalted,
1 md Onion, coarsely chopped
1 Leek, trimmed, split
-- lengthwise, chopped
3 Celery, stalks, chopped
3 Garlic, cloves, crushed
1 sm Chili, jalapeno, split
-- lengthwise, seeded, and
-- chopped
2 lg Carrots, peeled, chopped
1/2 md Cabbage, savoy, cored,
-- 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 Broccoli, stalks, coarsely
-- cut up
12 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)
** Recipes for this ingredient can be found elsewhere in this
database.
: 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
From: Dale Shipp Date: 08-05-94 (15:05) Sound
Advice (628) Cooking
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